INGREDIENTS
1 large red bell pepper
1 teaspoon cumin seeds
1 tablespoon red wine vinegar
1 medium eggplant, sliced into ½ inch slices
olive oil
METHOD
Cut
the bell pepper in half and discard the seeds and internal membranes. Flatten
both halves on a baking sheet and broil until the skins blacken. Place into a
paper bag and close the bag. When they have sweated for 6 to 8 minutes, remove
the peppers and peel them. Cut into 1 inch pieces and place into a food
processor.
Toast
the cumin seeds in a small frying pan on medium-low for a few minutes until the
aroma becomes pretty strong – but do not blacken the seeds. Place them into a
mortar and pestle and grind them in to a powder. Place this into the food
processor. Add the red wine vinegar to the food processor and process to a
puree.
Brush
the eggplant slices with olive oil and grill either on an outdoor grill or on
the stove top with a grilling iron. Turn them three times after 3 minutes to
thoroughly cook and also to obtain the crossed grilling lines.
Serve
with the sauce along side.
Based
on a recipe in Cooking Light magazine
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