When I’m asking Peter what he would like to eat for a dinner, every second time the answer is” roasted vegetables”. It is a surprise how different is the taste of roasted veggies to boiled or fried ones. They become more aromatic and genuine sweet. Carrot, parsley root, potatoes, pepper – roast them all!!
This time I combined few Mediterranean style vegetables, added herbs and mixed so I got a soft cream. It is perfect for sandwiches, for pasta and also (with minced fried meat) as a filling for crepes.
Ingredients
2 medium size eggplants
1 red pepper
2 onions
3 garlic cloves
few sings of thyme
1 tbsp tomato puree
about ¼ cup oil
salt, pepper
Method
Peel the eggplants and slice them. Dice pepper. Cut onion in quarters. Leave the garlic clove in shell (after roasting it become creamy and sweet). Place all the vegetables on a baking tray, drizzle with oil, add salt and pepper. Make sure everything is well coated with oil, put thyme on top. Bake until the vegetables are golden brown, in preheated oven to 180 oC (360 F), stirring from time to time. When the vegetables are roasted and soft mix them with tomato puree (remember first peel the garlic clove). If you want you can add more salt or pepper. Serve with pasta, bread or i.e. as a meat sauce.
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