Eggplants Baked with Gingered Red Pepper Puree

Name: Eggplants Baked with Gingered Red Pepper Puree
Yield: Serves 4
Ingredients: ½ tablespoon honey; 1 large red bell pepper, roasted and peeled (see Note) or 4-ounce jar roasted red peppers; 1 large red bell pepper, roasted and peeled (see Note) or 4-ounce jar roasted red peppers; 1 or 2 small fresh red or green chillis; 3 narrow Oriental eggplants (about 6 ounces each); 1 tablespoon vegetable oil; 1 teaspoon rice vinegar; ½ teaspoon kosher salt; 1 or 2 small fresh red or green chillis; 1-inch ginger chunk, peeled; White part of 1 medium scallion (green onion); White part of 1 medium scallion (green onion); 1 tablespoon sesame seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Narrow, lightweight lavender Oriental-type eggplant is the most dependably sweet and tender type for this and other recipes, Eastern or Western. Prepared roasted peppers are a handy shortcut to a bright sauce that moistens and seasons the eggplant.

Ingredients

White part of 1 medium scallion (green onion)
1-inch ginger chunk, peeled
1 or 2

Side dish
Sauce
Gluten-free
Vegetarian

Method

Preheat oven to 375°F. Slice scallion and ginger. Seed and slice chilli(s). Drain and rinse jarred peppers, if using. Combine scallion, ginger, chilli(s), and bell pepper in food processor with honey, salt, vinegar, and oil. Puree until smooth.
Careful