Marinated Roasted Peppers and Eggplant combines two tantalizing flavors and puts them on the tip of your tongue so that your taste buds will scream “This stuff is delicious! More please.”
1 lb Sweet Red Peppers
1 large Eggplant, sliced into ¼-inch thick rounds
2 tbsp Olive Oil
1 tbsp Balsamic Vinegar
2 tbsp Olive Oil
1 tbsp Onion, finely chopped
1 tsp Oregano
Fresh Ground Black Pepper
Follow procedure for roasting red peppers below. Set aside.
Roasted Red Pepper and Plum Sauce
1 large roasted Red Pepper, pulp only (see below)
½ lb Apricots, quartered and pitted
¾ lb Plums, quartered and pitted
1⅓ cups Apple Cider Vinegar
⅔ cup Water
⅓ cup White Sugar
½ cup Brown Sugar
2 tbsp Corn Syrup
2 tbsp fresh grated Ginger
1 tsp Salt
1 tbsp Toasted Mustard Seeds
4 Scallions, chopped (white part only)
1 tsp Minced Garlic
½ tsp Ground Cinnamon
Place all ingredients together in large pot; bring to a boil. Reduce heat; simmer, covered, for 30 minutes.
Uncover and simmer for another hour.
Place in blender or food processor; process to desired consistency.
Can be stored in refrigerator for 4 to 6 weeks.
Brush eggplant slices with 2 tablespoons olive oil; place on grill. Grill on both sides for about 5 minutes each until softened.
Remove from grill and place in container. Add roasted peppers to container.
Prepare marinade by whisking together balsamic vinegar, 2 tablespoons olive oil, chopped onion, oregano, and pepper; pour over vegetables. Cover and refrigerate.
Tips & Notes
Eggplants contain carbohydrates and dietary fiber. They are rich in vitamin B, Vitamin C and Vitamin K. Minerals like zinc, potassium, calcium, iron, magnesium are also found in this vegetable.
Eggplant can be beneficial in restricting type 2 diabetes. They contain low level of carbohydrate and are a fiber rich food. They also contain phenols which help in regulating the level of glucose in the blood and restrict it from surging or plunging.
Eggplants contain zero cholesterol and saturated fats. Nasunin is an antioxidant which can reduce the level of bad LDL cholesterol. They also contain lovastatin which help in restricting the cholesterol making enzyme.
Arterial walls remain flexible and thus help in increasing the blood flow. Fiber present in eggplant also aids in absorbing cholesterol and restricts them from getting ingested in the body.
Nutritional Information Per Serving
Saturated Fat: 2g
If you found this post delicious, please leave a comment on the page.