Servings: 12 servings
Ingredients
- 2 each eggplant
- 2 each bell pepper red
- 4 tbsp oil canola
- 6 each roll demi baguette
- 1/2 tsp ground black pepper
- 2 each garlic cloves fresh and chopped
- 1/2 each lemon juice fresh pressed
- 1/2 each lemon zest grated
- 1 tbsp cilantro fresh and chopped
- 1 tsp paprika ground
- 1 tsp salt kosher
- 2⅛ tbsp oil canola
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Instructions
- Preheat oven to 375F. Score the eggplants and bell peppers all over with a knife and brush with oil. Bake for 45 minutes or until the skins blister and turn golden brown. The eggplant will be very soft and the peppers will be deflated. Place in a bowl and cover; cool until they are cool to the touch. Bake bread via package, Cut baguette into half.
- Cut the eggplant in half, scoop the insides into a bowl, and cut into chunks. Discard the skin. Remove the core, skin and stem of the peppers and cut into large pieces.
- Heat a saute pan and add olive oil. Add the peppers, eggplant and garlic and cook for 4-5 minutes. Drain and then process in a food processor. Add the lemon juice and zest, chopped cilantro, paprika, pepper and salt and process until a speckled puree is produced. Serve warm or at room temperature, or chill and rest for several hours and serve cold, garnished with cilantro sprigs.
Nutrition
Calories: 258kcal | Carbohydrates: 40.5g | Protein: 6.7g | Fat: 7.9g | Saturated Fat: 1g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 4.4g | Sodium: 562mg | Fiber: 4.4g
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