Mediterranean Spicy Aubergine and Pepper Confit
Discover the delightful blend of flavors in this Mediterranean Spicy Aubergine and Pepper Confit, an inviting dish that showcases the rich essence of tender-roasted red bell peppers and eggplant. Enhanced with aromatic garlic and luscious whole tomatoes, this confit is perfect as a vibrant appetizer, accompanied by crusty bread or crispy crackers. For an exciting twist, try it as a gourmet filling in sandwiches or wraps. Whether served warm or at room temperature, this versatile dish is sure to impress your guests and elevate your dining experience.
3
Servings
300
Calories
7
Ingredients
Ingredients
red bell peppers, tender-roasted
2 lbs (use Tender Roasted Bell Peppers to roast the peppers)
eggplant
1 1/2 lbs (peeled and cut into 1-inch pieces)
garlic cloves
4 large (smashed)
whole tomatoes
28 oz (drained and coarsely chopped)
extra virgin olive oil
1/2 cup
salt
3/4 teaspoon
dried hot red pepper flakes
1/2 teaspoon
Instructions
1
Preheat your oven to 400°F, ensuring the rack is positioned in the middle.
2
Prepare the roasted red bell peppers by cutting them into 1-inch pieces.
3
In a large roasting pan, combine the roasted bell peppers, eggplant pieces, smashed garlic cloves, coarsely chopped tomatoes, extra virgin olive oil, salt, and dried hot red pepper flakes.
4
Toss the ingredients until well combined and then spread them evenly across the pan.
5
Roast the mixture in the oven for about 1 hour, stirring occasionally, until the vegetables are very tender.
6
Once done, allow the confit to cool before serving.
7
Cooks' note: This confit can be made up to a week in advance. Store it covered in the refrigerator, and bring it to room temperature before stirring and serving. Keep in mind that the cooking time does not include the 15 minutes of steaming for the roasted peppers or the cooling time for the confit.
Nutrition Information
24g
Fat
22g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Spicy Aubergine and Pepper Confit?
It is a flavorful Mediterranean dish made from tender-roasted red bell peppers and eggplant, aromatic garlic, and whole tomatoes, often served as an appetizer or sandwich filling.
What are the primary ingredients in this confit?
The main ingredients include 2 lbs of roasted red bell peppers, 1.5 lbs of eggplant, garlic, whole tomatoes, extra virgin olive oil, salt, and red pepper flakes.
How many servings does this recipe provide?
This recipe is designed to provide 3 servings.
How many calories are in a serving of this dish?
Each serving contains approximately 300 calories.
Is the Mediterranean Spicy Aubergine and Pepper Confit vegan?
Yes, this recipe is vegan as it contains only plant-based ingredients like vegetables and olive oil.
Is this dish considered vegetarian?
Yes, it is a vegetarian dish.
What oven temperature is required for roasting?
The oven should be preheated to 400°F.
Where should the oven rack be positioned?
The oven rack should be positioned in the middle for even roasting.
How long does the vegetable mixture need to roast?
The mixture should roast for about 1 hour, or until the vegetables are very tender.
Can I make this confit in advance?
Yes, this confit can be made up to a week in advance if stored properly.
How should I store leftovers?
Leftovers should be stored covered in the refrigerator.
What is the best way to serve this dish?
It is best served as a vibrant appetizer with crusty bread or crackers, or as a gourmet sandwich filling.
Can I serve this confit cold?
While it can be served at room temperature, it should be brought to room temperature if it was previously refrigerated.
How should the eggplant be prepared?
The eggplant should be peeled and cut into 1-inch pieces before roasting.
What size should the roasted bell pepper pieces be?
The roasted red bell peppers should be cut into 1-inch pieces.
How should the garlic be prepared?
You should use 4 large garlic cloves that have been smashed.
What type of oil is used in this recipe?
The recipe calls for 1/2 cup of extra virgin olive oil.
How much protein is in each serving?
There are 4 grams of protein per serving.
What is the fat content per serving?
Each serving contains 24 grams of fat.
How many carbohydrates are in a serving?
There are 22 grams of carbohydrates per serving.
Is this dish very spicy?
It has a mild kick from 1/2 teaspoon of dried hot red pepper flakes, though you can adjust this to your preference.
How should the whole tomatoes be handled?
Use 28 oz of whole tomatoes, which should be drained and then coarsely chopped.
Do I need to stir the vegetables while they roast?
Yes, you should stir the mixture occasionally while it is in the oven.
What should I do if the confit has been in the fridge?
Bring it to room temperature and give it a good stir before serving.
Does the cooking time include preparation for the roasted peppers?
No, the cooking time does not include the 15 minutes of steaming for the peppers or the time needed for the confit to cool.
How many ingredients are in this recipe?
There are 7 main ingredients listed for this recipe.
Can this be used as a wrap filling?
Yes, it makes an excellent gourmet filling for both sandwiches and wraps.
What is the texture of the finished dish?
The vegetables should be very tender and the consistency should be that of a thick, luscious confit.
How much salt is used in the recipe?
The recipe requires 3/4 teaspoon of salt.
What categories does this recipe fall into?
This recipe is categorized under Peppers, Appetizers, and Mediterranean cuisine.