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Nutrition Facts
Serving Size 129 g
(Approx. 10 Servings)
Amount Per Serving
Calories 210 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 35 mg 1%
Total Carbohydrate 11 g 4%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 3 g
Vitamin A 0% Iron 4%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Eggplant & Red Pepper Sauce
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

2 medium eggplants, tops trimmed and cut in half
1/2 cup(s) Aldonza Extra Virgin Olive Oil, divided use
5 roasted piquillo peppers, drained of juice
1 1/2 Tsp Central Market Organics Whole Mediterranean Oregano
1/4 cup(s) fresh mint, leaves tightly packed
1 Tsp cumin
3 Christopher Ranch California Heirloom Monviso Peeled Garlic Cloves
1/4 cup(s) lemon juice
1 cup(s) pine nuts, toasted lightly, as needed for garnish
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Instructions

1
Preheat oven to 350ºF.
2
Place eggplant on a sheet pan lined with parchment paper cut side up. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Cook for 30 to 40 minutes or until nicely roasted and soft.
3
Allow eggplant to cool slightly, scoop out eggplant, discard skins, place into a food processor along with peppers, oregano, mint, cumin, garlic, olive oil and lemon juice.
4
Pulse to combine until smooth, season to taste as needed. Garnish with toasted pine nuts.
5
Chef's Note: I like to serve this with roasted pork tenderloin or grilled chicken breasts.

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