Matbucha Eggplant Recipe
smoky slow roasted eggplant, tomatoes, red pepper
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise, and score the flesh in a crisscross pattern. Cut the tomatoes and red bell pepper into quarters.
- 2
Roast the Eggplant
Drizzle the eggplant halves with olive oil, salt, and black pepper. Place them cut side down on a baking sheet. Roast in the preheated oven for about 30-35 minutes, until the flesh is soft and slightly charred.
- 3
Roast the Tomatoes and Peppers
On a separate baking sheet, toss the tomatoes and red bell pepper with olive oil, salt, and black pepper. Roast in the oven for about 20-25 minutes, until they are tender and slightly caramelized.
- 4
Blend the Ingredients
Once the eggplant is roasted, scoop the flesh into a blender or food processor. Add the roasted tomatoes, red bell pepper, garlic, cumin, and paprika. Blend until smooth.
- 5
Finishing Touches
Taste the mixture and adjust seasoning with salt and black pepper as needed. Transfer to a serving dish and garnish with chopped fresh parsley.
