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Roasted Eggplant Pepper ‘Schmeer’

September 21, 2011

It’s Recipe Redux time again, and this time the prompt is condiments. When I hear condiments I think of all the times I use ketchup only to hear my fiance say “That’s yankee sauce.” (He prefers mustard). To which I lovingly say “Do you want me to cook any more?”

But one condiment we both adore is GARLIC paired with veggies, something way better than ketchup and mustard. So instead of spunking up one of the usual sauces I’m focusing on a vegetable based combination to add to pasta, over an omelette, or on crusty bread.

Ingredients:

Makes 6-8 servings

  • 1.5 bell peppers
  • 1 medium egg plant
  • 4 garlic cloves
  • 2 T olive oil
  • 1/2 T salt
  • generous squeeze of lemon
Possible Add-ins:
  • Red pepper flakes
  • Cumin
  • Mint and Sour Cream
  • Capers

Directions:

Roast peppers and eggplant until skins are blistered, turning all sides so they are cooked evenly. Remove them and place in a bowl covered with plastic wrap. Cool until you are able to handle them.

Remove the skin and seeds from the vegetables. Finely dice the eggplant and peppers and add to a bowl with the remaining ingredients.

Look at the texture. Are you thinking of something a little smoother? You can always puree half (I did using a stick blender aka the ‘schhuzhie’.) and add back in or leave as is. Combine well and store in the fridge.

Looking for more recipes? Check out these from fellow Reduxers:

Deanna Segrave-Daly - Teaspoon of Spice: Sicilian Relish
Cherie Schetselaar Grain Crazy: Fry Sauce 
Dr Barb - Nutrition Budgeteer: Jalapeno ranch dressing
Elizabeth Jarrard- Don't (White) Sugar-Coat it: Spicy Tahini Dressing
Kara Lydon - Peace, Love, and Food: Edamame Hummus
Kat Lynch - Eating The Week: Citrus Sesame Avocado Dressing
Emma Stirling - The Scoop on Nutrition: Recipe Redux Kitchen Garden Salsa Verde
Emma Cutfield-The Hearty Heart:Go-Go-Goji blood building salad dressing 
Lisa @ Healthful Sense:Sweet Peanut sauce and dressing
Regan @ The Professional Palate: Ponzu sauce
Danielle Omar - Food Confidence RD:Your New Favorite vinaigrette
Stephanie Howard - Give Them Something Better:Creamy garlic feta dressing
Nicole Ferring Holovach - Whole Health RD:Maple salad dressing
Kristen @ Swanky Dietitian:Italian vinaigrette artichoke dipper
Ann Dunaway Teh - Eat to Nourish, Energize & Flourish:Thai basil peanut pesto
Kristina @ Love and Zest:Spiced pumpkin dip
Meg @ Meg's Food Reality:sweet potato hummus
gretchen | kumquat:dairy free ranch dressing
Everyday Tastiness:Pistachio butter
Alysa Bajenaru - Inspired RD:How to roast garlic
EA Stewart-The Spicy RD:Creamy triple pepper and kale dip
Liz Weiss & Janice Newell Bissex - Meal Makeover Moms' Kitchen:Garden fresh tomato and avocado salad
9 Comments leave one →
  1. September 21, 2011 10:11 AM

    I was looking for something simple, yet tasty to use up a few small eggplant. Thanks for this recipe!

  2. September 21, 2011 1:46 PM

    yum! time to start roasting some eggplant!

  3. September 21, 2011 5:29 PM

    We were definitely on the same wave length for this Recipe ReDux (but your recipe name is brilliant!) Definitely want to try your suggestion of pairing it with sour cream and mint – yum.

    • September 22, 2011 7:04 PM

      Hail eggplant! I’m glad we both found something ELSE to do with eggplant rather than the usual ‘parm’ most people do.

  4. September 22, 2011 9:27 AM

    Always looking for new ways to eat eggplant! Will definitely add a pinch of cumin to mine. Looks delish!

  5. October 1, 2011 7:39 PM

    Okay… I must have missed a lot this time around. I didn’t see Elizabeth’s and now I realize I didn’t see yours. How weird! I’m loving this, by the way…. roasted peppers + eggplant are always winners in my book.

Trackbacks

  1. Recipe Redux: Honey Fig Jam with Goat Cheese | eatwelleatclean.com
  2. Recipe ReDux- Dressing For Success | Swanky Dietitian
  3. “Mapple” Salad Dressing « Whole Health RD

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