Eggplant in Roasted Red Pepper Sauce

March 09, 2024By Rex Marketing & CX Team

American Vinegar Works Eggplant in Roasted Red Pepper Sauce

Name: Eggplant in Roasted Red Pepper Sauce
Ingredients: ½ cup AVW Olive Oil (split in two portions); 2 Shallots, finely sliced; 2 Garlic cloves, finely sliced; ~17-ounce jar of roasted red peppers (about 5 or 6 medium-sized red peppers in a jar); ¼ cup of 19.53 Apple Cider Vinegar; 1 teaspoon of sugar; 1/3 cup of cold water; Large pinch of salt; 1 large eggplant sliced the long way; AVW Olive Oil for brushing sliced eggplant; Salt; 4 ounces of goat cheese; 2 tablespoons of chopped parsley, more for garnish; 2 tablespoons of capers, roughly chopped; 2 tablespoons of Kalamata olives, roughly chopped

This versatile roasted red pepper sauce packs an umami punch while balancing sweet and sour. The first time you serve it your dinner guests may confuse it for an especially flavorful tomato sauce.

We are pairing it hear with rolled eggplant lightly stuffed with goat cheese, capers, and parsley.

It also works well with roasted cruciferous vegetables (e.g. use it as a sauce under a roasted cauliflower steak topped with hazelnuts, parmesan shavings, and parsley).

Don't let the detailed steps intimidate you. It comes together very easily.

This recipe features our 19.53 Apple Cider Vinegar and AVW California Olive Oil.

Eggplant in Roasted Red Pepper Sauce

Ingredients

Roasted Red Pepper Sauce

½ cup AVW Olive Oil (split in two portions)
2 Shallots, finely sliced
2 Garlic cloves, finely sliced
~17-ounce jar of roasted red peppers (about 5 or 6 medium-sized red peppers in a jar)
¼ cup of 19.53 Apple Cider Vinegar
1 teaspoon of sugar
1/3 cup of cold water
Large pinch of salt

Rolled Eggplant

1 large eggplant sliced the long way
AVW Olive Oil for brushing sliced eggplant
Salt
4 ounces of goat cheese
2 tablespoons of chopped parsley, more for garnish
2 tablespoons of capers, roughly chopped
2 tablespoons of Kalamata olives, roughly chopped

View Cart (0) Checkout

Directions

Preheat oven to 425 degrees
Generously brush eggplant slices on both sides with olive oil. Salt each side
Roast eggplant on a baking sheet on the lowest rack in the oven. Eggplant is done when the underside of the eggplant is well cooked/has darkened and dried slightly and the top has started to develop some color. This will likely be around 30 minutes but start checking at 20 minutes. No need to flip the eggplant.
While the eggplant roasts you can prepare the filling by breaking up the goat cheese with the back of a fork in a small bowl. Once it is crumbly you can add olives, capers, and parsley and mix well. Set aside.
Add ¼ cup of olive oil to a large pan at medium heat. You will want a pan that is large enough to allow some space/room for evaporation between ingredients. Once oil is warm add shallots and garlic. Allow to cook 3 or 4 minutes until soft but before they start to brown.
Drain the roasted red peppers if you are using jarred peppers. Slice the red peppers and add them to the pan. You are blending this all later so the shape does not matter.
Turn the heat up and immediately add vinegar and stir. The vinegar will evaporate up in a cloud so don’t stand over the pan as you add the vinegar. We are using the 19.53 ACV because of its sweet and tangy flavor.
Add the sugar. Stir and allow the vinegar to mostly evaporate. We are looking to get these flavors to penetrate into the peppers rather than exist as a big liquid pool next to the peppers.
Transfer to a blender or food processor and blend well.
Add cold water and blend
Add ¼ cup of olive oil and blend.
Season with salt. Consider your intended use. In this recipe the goat cheese/capers/olives will add salt to the final dish so less salt is needed in the roasted red pepper sauce.
Remove eggplant from oven when done. When safe to touch, gently loosen eggplant slices from baking sheet so that you can roll them after.
Add about one tablespoon of filling to each eggplant slice and roll the eggplant carefully. You may be tempted to add more cheese but do not—it is strongly flavored and can overpower the dish if the eggplant rolls are overly stuffed.
Lower the over to 400 degrees.
Pour the red pepper sauce into a small oven safe dish. Carefully place the stuffed eggplant rolls on the sauce with the fold side down.
Place in the oven for 15 minutes. Garnish with chopped parsley and serve alongside Israeli/pearl couscous or a grain like barley or farro.

Eggplant in Roasted Red Pepper Sauce

American Vinegar Works Eggplant in Roasted Red Pepper Sauce

Eggplant in Roasted Red Pepper Sauce

Ingredients

Roasted Red Pepper Sauce

Rolled Eggplant

Directions

Search our catalog

No more products available for purchase