mediterranean eggplant & pepper sheet pan — chef sharing the table

Name: Mediterranean Eggplant & Pepper Sheet Pan — Chef Sharing the Table
Ingredients: 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

review

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

See Directions at www.chefsharingthetable.com