Grilled Eggplant With Red Pepper Sauce
- Total Time
- 10 minutes
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Ingredients
- 1large or four baby eggplant
- Coarse salt
- 1small onion
- 1tablespoon plus ¼ cup olive oil
- 1clove garlic, peeled
- 4tomatoes, peeled and seeded
- 2red peppers, seeded and cut into eighths
- Herb bouquet (parsley, thyme and bay leaf tied in cheesecloth)
- Freshly ground pepper
- Snipped fresh basil leaves to garnish
Nutritional analysis per serving (4 servings)
219 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 3 grams protein; 621 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the eggplant in pieces a half an inch thick. If using the large purple variety, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
- Step 2
Meanwhile, make the red pepper sauce. Soften the onion in 1 tablespoon olive oil. Add the garlic, tomatoes, peppers, garlic and herb bouquet. Add ½ cup water, cover, and cook slowly for about 20 minutes, or until the peppers are soft. Remove the herb bouquet and puree the peppers in a food processor until smooth. Cool to room temperature and correct seasoning.
- Step 3
Preheat coals. Brush the eggplant slices with remaining olive oil and grill until charred. Arrange on a long serving dish in one or two rows, season with pepper to taste and pour the sauce along the middle of the slices. Sprinkle with basil and serve.
Private Notes