Make this spread as an appetizer to serve before a meal or simply as a mid-day snack. It's simple, refreshing and delicious!
Ingredients:
Method:
1. Heat the oven to 400 degrees
2. Pierce the eggplant with a fork in several places and place it on a cookie sheet. Bake for about an hour, until fully cooked.
3. At the same time, cut red peppers in half, remove the seeds and place them cut side down on a baking sheet and roast them for approximately 40 minutes.
4. In a bowl combine the lemon juice, onion, garlic, parsley and cheese of your choice.
5. Once the eggplant and peppers are fully cooked, remove them from the oven and allow to cool for approximately 30 minutes.
5. Cut the eggplant lengthwise and scoop out the flesh with a spoon. Chop it coarsely.
6. Remove the skin from the red pepper, the skin should easily peel away, and chop into small pieces.
7. Combine eggplant and pepper to the bowl with the other ingredients. Season with Salt, pepper and chilli pepper flakes.
8. you can enjoy it right away or refrigerate it to allow the flavours to combine.
I like to toast gluten free pita bread to serve with it as well. Simply cut into wedges, brush with avocado oil, sprinkle with coarse salt, spread out on a baking sheet and broil in the oven for a couple of minutes.
Enjoy!!
-Stephanie Ranno