Pureed Eggplant with Roasted Red Bell Peppers
Pureed Eggplant with Roasted Red Bell Peppers Servings: 4 Ingredients for the eggplant puree - 2 medium-sized eggplants - 2 tablespoons extra-virgin olive oil
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Cooking tools:
- Food processor
- Cast iron skillet
- Oven
- Baking sheet
- Airtight container
- Cutting board
- Chef's knife
- Skillet
- Fork
- Spoon
- Aluminum foil
- Stove
Ingredients
- 2 medium-sized eggplants
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves (roughly chopped)
- 1 can diced tomatoes
- 2 roasted red bell peppers (skins removed and diced (see below for recipe))
- 1 teaspoon kosher salt
- pinch of red pepper
- 1/2 cup shredded mozzarella
- freshly chopped parsley (for topping)
- plain yogurt (for topping)
- 2 red bell peppers
- 2 teaspoons extra-virgin olive oil
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