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Roasted Eggplant & Red Pepper Sauce

1 hr 5 min
20 min prep
45 min cook

Serves 10

11gCarbs
18gFat
3gProtein

Ingredients

  • 1/4 cup Fresh mint, leaves tightly packed
  • 1 tsp Ground cumin
  • 5 Roasted piquillo peppers, drained of juice
  • 3 Garlic cloves
  • 1 1/2 tsp Whole Mediterranean Oregano
  • 1/4 cup Lemons, juiced
  • 1/2 cup Extra virgin olive oil, divided use
  • 1 cup Pine nuts, toasted lightly, as needed for garnish
  • 2 Medium Purple eggplant, tops trimmed and cut in half

Shop ingredients

  • Item, H-E-B Organics Mint. Quantity: 1 each. Price: $3.10.
    H-E-B Organics Mint
    1/4 cup needed

    $3.10

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  • Item, H-E-B Ground Cumin. Quantity: 1 each. Price: $2.27.
    H-E-B Ground Cumin
    1 tsp needed

    $2.27

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  • Item, H-E-B Roasted Whole Piquillo Peppers. Quantity: 1 each. Price: $2.79.
    H-E-B Roasted Whole Piquillo Peppers
    5 items needed

    $2.79

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  • Item, H-E-B Fresh Peeled Garlic Cloves. Quantity: 1 each. Price: $5.18.
    H-E-B Fresh Peeled Garlic Cloves
    3 items needed

    $5.18

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  • Item, Central Market Organics Whole Mediterranean Oregano. Quantity: 1 each. Price: $4.14.
    Central Market Organics Whole Mediterranean Oregano
    1 1/2 tsp needed

    $4.14

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  • Item, Fresh Extra Large Lemon. Quantity: 1 each. Price: $0.92.
    Fresh Extra Large Lemon
    1/4 cup needed

    $0.92

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  • Item, Hill Country Fare Extra Virgin Olive Oil. Quantity: 1 each. Price: $4.35.
    Hill Country Fare Extra Virgin Olive Oil
    1/2 cup needed

    $4.35

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  • Item, H-E-B Pine Nuts. Quantity: 2 eachs. Price: $15.56.
    H-E-B Pine Nuts
    1 cup needed

    $15.56

    $7.78 / each

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  • Item, Fresh Purple Eggplant. Quantity: 2 eachs. Price: $5.24.
    Fresh Purple Eggplant
    2 items needed

    $5.24

    $2.62 / each

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Instructions

  1. Preheat oven to 350ºF.
  2. Place eggplant on a sheet pan lined with parchment paper cut side up. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Cook for 30 to 40 minutes or until nicely roasted and soft.
  3. Allow eggplant to cool slightly, scoop out eggplant, discard skins, place into a food processor along with peppers, oregano, mint, cumin, garlic, olive oil and lemon juice.
  4. Pulse to combine until smooth, season to taste as needed. Garnish with toasted pine nuts.
  5. Chef's Note: I like to serve this with roasted pork tenderloin or grilled chicken breasts.

Nutrition

Nutrition Facts

10 servings

  • Amount Per Serving
    Calories
    210
  • % Daily Value*
  • Total Fat
    • 18g
    • 28%
  • Saturated Fat
    • 2.5g
    • 13%
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 35mg
    • 1%
  • Total Carbohydrate
    • 11g
    • 4%
  • Dietary Fiber
    • 4g
  • Sugars
    • 3g
  • Protein
    • 3g
  • Vitamin C
    • 6%
  • Calcium
    • 2%
  • Iron
    • 4%
  • Vitamin A
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.