This is a beautiful vegetarian meal for one, or a side dish for two. It pairs well with lamb chops. You can also use tomato sauce in place of the bell pepper sauce.
Course
Side Dish
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Authoradapted from Susan Herrmann Loomis
Ingredients
Eggplant
1clovegarlicminced
4small Japanese or Chinese eggplantsstem end attached & cut lengthwise into 1/2-inch slices
1/4teaspoonchilli pepper
extra-virgin olive oil
Simple Sauce
2teaspoonsextra-virgin olive oil
2large shallotssliced paper thin
2clovesgarlicminced
1jar12 oz each roasted red peppers, drained
Topping
2ouncesoft goat cheese
1teaspooncapersfinely chopped
1/4cupflat-leaf parsley leaves
Instructions
For eggplant
Heat oven to 400˚.
Place eggplant on a baking sheet and brush eggplant with olive oil. Sprinkle with garlic and chili pepper. Roast until golden on both sides, about 15 minutes.
For sauce
Heat oil in a medium skillet over medium heat.
Cook the shallots and garlic until soft, 3 to 4 minutes. Reduce the heat and continue cooking until they are translucent, another 2 to 3 minutes.
Add peppers and lower heat; simmer until peppers are hot through out, about 5 minutes. Puree in a blender or use an immersion blender. Set aside.
For topping
Mash goat cheese, capers and 1 tablespoon of the parsley in a bowl.
Place the eggplant fans on a platter or on individual plates.
Spoon equal amounts of the simple sauce over each eggplant.