This Mediterranean dish livens up the winter season and perfectly complements warmer weather. Make some gluten-free crackers for dipping.
2 medium eggplants (1 ½ lbs.), with skin, cut lengthwise in half
1 small yellow onion, with skin, cut in half
1 ½ tbsp olive oil, divided
2 large cloves garlic
½ c bottled roasted red peppers
½ c fresh lemon juice
1 tbsp fresh thyme leaves, or 1 tsp dried
Minced red bell pepper and parsley, for garnish
1. Preheat oven to 400 degrees.
2. Lightly brush the cut sides of eggplants and onion with ½ tbsp olive oil. Place on baking sheet, cut side down, and roast until very tender, 35-40 minutes.
3. Place eggplant in a colander to drain and cool for 15 minutes, then scoop out pulp from skins and place in food processor bowl. When cool enough to handle, peel skin off onion and cut into large chunks, adding to food processor, along with remaining 1 tbsp olive oil, garlic, bell peppers, lemon juice, and thyme. Pulse until eggplant is fairly smooth but retains some texture. Stir in salt to taste.
4. Serve at room temperature with garnish of minced red bell pepper and parsley.
From our home to yours, Tina Turbin.