Ingredients

Units: 

Preperation
  1. Cut eggplants in half lengthwise. Sprinkle with 1 tsp (5 mL) Windsor® Fine Sea Salt and let stand 15 minutes. Wipe off salt with paper towel.
  2. Use 3 tbsp (45 mL) of the olive oil to brush cut surfaces of eggplants and tomatoes; place cut side down on parchment paper-lined baking sheet.
  3. Place garlic cloves and red onion on a sheet of foil paper; drizzle with remaining olive oil.Fold foil to form a pouch and place beside vegetables on baking sheet.
  4. Roast at 375°F (190°C) for 30 minutes or until tender. Cool slightly. Peel away and discard skin from eggplants. Place all vegetables in food processor. Pulse until desired consistency. Add parsley, lemon juice, zest, Windsor® Fine Sea Salt, and freshly ground Windsor® Black Peppercorns.
  5. Transfer to serving bowl, cover, and refrigerate before serving.
  6. Garnish with lemon slices and parsley.

Servings: Makes approx. 1-1/4 cups (300 mL)

Ingredients

Units: 

Preperation
  1. Cut eggplants in half lengthwise. Sprinkle with 1 tsp (5 mL) Windsor® Fine Sea Salt and let stand 15 minutes. Wipe off salt with paper towel.
  2. Use 3 tbsp (45 mL) of the olive oil to brush cut surfaces of eggplants and tomatoes; place cut side down on parchment paper-lined baking sheet.
  3. Place garlic cloves and red onion on a sheet of foil paper; drizzle with remaining olive oil.Fold foil to form a pouch and place beside vegetables on baking sheet.
  4. Roast at 375°F (190°C) for 30 minutes or until tender. Cool slightly. Peel away and discard skin from eggplants. Place all vegetables in food processor. Pulse until desired consistency. Add parsley, lemon juice, zest, Windsor® Fine Sea Salt, and freshly ground Windsor® Black Peppercorns.
  5. Transfer to serving bowl, cover, and refrigerate before serving.
  6. Garnish with lemon slices and parsley.

Servings: Makes approx. 1-1/4 cups (300 mL)

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