Roasted Aubergine and Red Pepper Medley
This roasted aubergine and red pepper medley is a vibrant and versatile dip that can be used for a variety of culinary applications. It combines the rich flavors of roasted vegetables with a hint of spice, making it perfect as a dip, spread, or even a chunky sauce. Inspired by the texture of tapenade, this dish omits traditional ingredients like anchovies, offering a vegan-friendly alternative. With a shelf life of up to two weeks in the fridge, this medley is as practical as it is delicious, improving in flavor as it sits. Great for entertaining or as an everyday condiment, this recipe can easily be adapted to larger quantities.
6
Servings
N/A
Calories
12
Ingredients
Ingredients
aubergine (eggplant)
1 (chopped into 2-inch dice)
red pepper
1 (de-seeded and chopped into 2-inch dice)
garlic cloves
6 (peeled)
tomatoes
4 (roughly chopped)
olive oil
1 tablespoon (plus 1 tablespoon reserved from sun-dried tomatoes or extra virgin olive oil)
ground cumin
1 teaspoon (none)
ground coriander
1 teaspoon (none)
chili powder
1 teaspoon (none)
salt & pepper
to taste (none)
fresh coriander (cilantro)
2 sprigs (none)
harissa
1 teaspoon ((optional))
sun-dried tomatoes packed in oil
4 (drained)
Instructions
1
Preheat your oven to 200°C (400°F).
2
Cut the aubergine into 2-inch cubes and the red pepper into similar-sized pieces, removing any seeds and membranes.
3
In a roasting pan, combine the aubergine, red pepper, peeled garlic cloves, and rough-chopped tomatoes.
4
Drizzle with olive oil, and sprinkle with ground cumin, ground coriander, chili powder, and a pinch of salt and pepper.
5
Mix until the vegetables are evenly coated.
6
Place the pan on the top shelf of your oven and roast for 30 to 45 minutes, or until the vegetables are soft and have a charred, browned edge.
7
Once roasted, allow the vegetables to cool slightly before proceeding.
8
Transfer the contents to a large mixing bowl. Add fresh coriander leaves, harissa paste (if using), and the drained sun-dried tomatoes.
9
Season with additional salt and pepper to taste.
10
Using a hand blender or food processor, gently blend the mixture. Aim for a smooth but chunky consistency, avoiding a puree.
11
Serve in an attractive dish, drizzling reserved sun-dried tomato or extra virgin olive oil over the top.
12
Garnish with fresh coriander or chopped parsley, and top with a couple of your favorite olives if desired.
13
Store in an airtight container with a thin layer of olive oil covering it to maintain freshness, for up to two weeks in the refrigerator.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary vegetables in this medley?
The primary vegetables are aubergine (eggplant), red peppers, and tomatoes.
Is the Roasted Aubergine and Red Pepper Medley vegan?
Yes, this recipe is vegan-friendly as it omits traditional tapenade ingredients like anchovies.
How long does it take to roast the vegetables?
The vegetables should be roasted for 30 to 45 minutes until they have charred, browned edges.
What oven temperature is required for this recipe?
Preheat your oven to 200°C or 400°F.
What size should I cut the aubergine?
The aubergine should be cut into 2-inch cubes.
How long can I store this dip in the refrigerator?
It can be stored in an airtight container for up to two weeks.
Does the flavor of the medley change over time?
Yes, the flavor actually improves as it sits in the refrigerator.
What is the best way to maintain freshness during storage?
Store it in an airtight container with a thin layer of olive oil covering the top.
What spices are used to season the vegetables?
Ground cumin, ground coriander, chili powder, salt, and pepper are used for seasoning.
Can I use a food processor for this recipe?
Yes, you can use either a food processor or a hand blender to reach the desired consistency.
What is the ideal consistency for the medley?
The goal is a smooth but chunky consistency; you should avoid turning it into a complete puree.
Is harissa mandatory for this recipe?
No, harissa paste is an optional ingredient for added spice.
How many garlic cloves are included?
The recipe calls for 6 peeled garlic cloves.
What should I do with the sun-dried tomatoes?
Drain 4 sun-dried tomatoes and add them to the mixture after roasting but before blending.
Can I use this medley as something other than a dip?
Yes, it is very versatile and can be used as a spread or even a chunky sauce.
Where should I place the pan in the oven?
Place the roasting pan on the top shelf of the oven.
Should I peel the garlic before roasting?
Yes, the garlic cloves should be peeled before being added to the roasting pan.
What can I use as a garnish?
You can garnish with fresh coriander, chopped parsley, or a couple of your favorite olives.
What type of oil is best for drizzling over the finished dish?
You can use the oil reserved from the sun-dried tomatoes or extra virgin olive oil.
Do I need to remove the seeds from the red pepper?
Yes, remove any seeds and membranes from the red pepper before roasting.
How many servings does this recipe make?
This recipe makes approximately 6 servings.
Should the vegetables be blended while hot?
No, allow the roasted vegetables to cool slightly before blending.
Is fresh coriander used in the roasting process?
No, fresh coriander is added to the bowl after roasting and used as a garnish.
What texture is this recipe inspired by?
It is inspired by the texture of a traditional tapenade.
How many tomatoes are required?
The recipe requires 4 roughly chopped tomatoes.
Can I make a larger batch of this recipe?
Yes, the recipe can easily be adapted to larger quantities for entertaining.
What kind of container is best for storage?
An airtight container is recommended to maintain the quality of the medley.
What is the total count of ingredients used?
The recipe uses 12 distinct ingredients including optional items.
Does this recipe contain cholesterol?
Based on the vegetable and oil-based ingredients, this recipe is naturally cholesterol-free.
Are the red peppers roasted whole?
No, they should be chopped into 2-inch dice before roasting.