mediterranean eggplant & pepper sheet pan — chef sharing the table

From www.chefsharingthetable.com

I set about to create a Mediterranean inspired eggplant dish that could be totally made on a sheet pan in the oven. Time is of the essence for most people now days therefore why not make it all on a sheet pan? In professional kitchens cooks attempt to make the least number of steps to prepare a dish

Ingredients For mediterranean eggplant & pepper sheet pan — chef sharing the table

  • 1 cup green pepper, cored, cut into 1-inch pieces (about 1 large pepper)
  • 1 cup yellow pepper, cored, cut into 1-inch pieces (about 1 large pepper)
  • 1 cup red pepper, cored, cut into 1-inch pieces (about 1 large pepper)
  • 5 cups eggplant cut into 1x1x¼-inch pieces (about 1 ½ pounds or two small eggplants)
  • 1 cup red onions, peeled, halved, cored, sliced lengthwise (about 1 small onion)
  • 1 teaspoon cumin
  • ½ teaspoon Aleppo chili pepper (or red pepper flakes)
  • 1 teaspoon pimentón dulce (or smoked paprika)
  • ½ teaspoon kosher salt (preferably Crystal)
  • ⅓ cup extra virgin olive oil
  • 1 cup tomatoes, cored, diced (about 2 medium tomatoes)
  • ½ cup fresh herb leaves chopped or hand torn (mint, parsley, basil and/or marjoram)
  • ½ teaspoon sumac
  • 1 teaspoon sesame seeds, tossed & toasted in a dry sauté pan
  • 1 teaspoon flaky salt (Crystal kosher or Maldons)
  • ¼ teaspoon dry Greek oregano
  • ¼ teaspoon dry thyme
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