I love eggplant and I love peppers, but on a day when I’m in a huge hurry and don’t have time to fry the eggplant (actually, I really don’t even like to fry eggplant because it seems to just eat up oil if you don’t pre-salt it). I usually don’t have time to pre-salt the eggplant either (it takes out excess moisture). So, instead I tend to cube it, and bring out the sliced peppers I have in the freezer. This makes things so much faster, easier and super-deliciousness is not sacrificed.
This is how I make it:
If using frozen peppers, you need to take out any excess water, so what I do is put them in a frying pan on low and keep a keen eye on the pan, making sure all the excess water is evaporated before putting them into the baking dish with the cubed eggplant.
Season with salt, pepper, olive oil and dried parsley.
Bake at 350 degrees F for 40 minutes- at the 20 minute mark, pull it out and mix it all up to move the oil around and be sure nothing dries up.
After 40 minutes or so, it should look like this.
Our favorite way is to eat it over rice, but you could also serve it with pasta or rustic bread.
Roasted Eggplant & Pepper On Rice
This is such a straightforward, mess-free dish to make.
Makes 4 servings
INGREDIENTS
1 eggplant, half peeled
4 cups sliced peppers- mixed colors or just green ones
Sea salt, to taste
Freshly ground black pepper, to taste
Dried parsley, about 2 tablespoons or to taste
4-6 tablespoons good quality extra virgin olive oil
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit
Mix the eggplant and peppers so they are thoroughly combined and place them in an oven-safe dish large enough to spread it out so that they’re not too crowded.
Add the salt, pepper, olive oil and parsley.
Bake for 20 minutes, then pull out and use a spoon to thoroughly mix, making sure all of the ingredients are well-oiled.
After another 20 minutes or so, when they are nicely browned, remove from oven and let cool slightly.
Serve on top of rice or pasta. Goes nicely with a homemade hot sauce or chili-paste, or even a small bowl of yogurt.
Enjoy!
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