fresh peppers, eggplant and mint from my garden
INGREDIENTS:
2 eggplants (1 lb.) pierced with fork
2 Tbsp. olive oil
1 large red onion, chopped
2 green peppers OR 2 any color
fresh mint about 10 leaves OR 1 Tbsp. dried
2 1/2 tsp. fennel seed
2 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. red pepper flakes
1 can diced tomatoes with olive oil, basil and garlic - drain well
2 Tbsp. tomato paste
4 cloves garlic, sliced
1 pie crust
1/3 cup panko crumbs
DIRECTIONS:
2 eggplants (1 lb.) pierced with fork
2 Tbsp. olive oil
1 large red onion, chopped
2 green peppers OR 2 any color
fresh mint about 10 leaves OR 1 Tbsp. dried
2 1/2 tsp. fennel seed
2 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. red pepper flakes
1 can diced tomatoes with olive oil, basil and garlic - drain well
2 Tbsp. tomato paste
4 cloves garlic, sliced
1 pie crust
1/3 cup panko crumbs
Preheat the oven to 375 degrees. Place a single pie crust into a 10 inch fluted-edge tart pan.
Roast eggplants on baking sheet 50 minutes or until tender. Cool. Scoop flesh onto cutting board and mince.
Heat oil in skillet over medium heat. Add onion, bell pepper, mint, fennel, cumin, paprika and pepper flakes; saute 8 minutes.
Add chopped tomatoes and tomato paste; simmer 10 minutes. Stir in eggplant and garlic; cook 10 minutes.
Spoon eggplant mixture into crust. Sprinkle with breadcrumbs. Bake approximately 50 minutes or until golden.
Cool 10 minutes before serving.
cut into wedges and serve with Tzatziki Sauce
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