Ingredients
3 large eggplants, split lengthwise
3 red bell peppers, cut into chunks, seeded
2 red onions, cut into wedges
1/2 teaspoon pepper
1 teaspoon garlic powder
Olive oil, amount needed
Salt, amount needed
6 fresh basil leaves, chopped
4 pecans chopped into slices
yogurt dressing
2 tablespoons of natural yogurt
1 tablespoon white vinegar
2 tablespoons of olive oil
1/2 teaspoon salt
Preparation
To make the dressing: mix all the ingredients in a jar and reserve in the refrigerator until serving time.
Cut the aubergines and place on a flat surface. Sprinkle the aubergines with salt and let them rest for 15 minutes. Rinse them with water and dry them with a paper towel or a clean dryer.
Season the aubergines with salt and olive oil with the help of a brush.
In a frying pan or grill, over high heat, add a drizzle of olive oil, and brown the aubergines for 4-5 minutes per side. Repeat the process with all the eggplants. Reserve.
Season the chopped onion with salt, pepper and garlic powder.
In a medium skillet, over medium heat, with a drizzle of olive oil, sauté the onions along with the bell pepper, until both are soft and golden, about 10-15 minutes. Blend until obtaining a homogeneous sauce. Reserve.
Spread the aubergines with the pepper cream, roll up and arrange on a serving plate. Repeat this process with all the eggplants.
Place the yogurt dressing in a sleeve or bag and decorate the aubergines with the dressing, chopped pecans and fresh basil.
The dressing keeps in the refrigerator for 1 week.
They can prepare everything up to 2 days in advance and assemble when serving.
The pepper cream can be kept in the refrigerator for 3 days.
Cooked eggplants keep in the fridge for 5 days
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