Name: Eggplant and Roasted Carmen Pepper Sauce
Prep time: 40 min
Cook time: 30 min
Total time: 90 min
Ingredients: 2 Small Eggplants; 8 Carmen peppers; 1 Clove Garlic; 1 Tbs Olive oil; To taste Salt & pepper; 1 Tbs Balsamic vinegar; 1/8 Tsp Hot pepper flakes

Eggplant and Roasted Carmen Pepper Sauce

Roasting veggies is a great way to make homemade sauce. This recipe is delicious and easy to make. You can serve with crackers or as a sauce over your favorite pasta. Enjoy!

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Prep Time 40

Cook Time 30

Total Time 1 30

Servings: 8

Ingredients Method

Ingredients

2 Small Eggplants
8 Carmen peppers
1 Clove Garlic
1 Tbs Olive oil
To taste Salt & pepper
1 Tbs Balsamic vinegar
1/8 Tsp Hot pepper flakes

Method

Gather your ingredients together.
Set your oven to a high broil.
Place the peppers and eggplants on a baking sheet and drizzle with oil.
Put the pan about 6 inches from the broiler and watch carefully, turning as the skin starts to blacken.
Depending on your oven it will take about 8-15 minutes on each side, the eggplant will take longer.
Once the peppers are roasted remove and put into a sealed container and let steam for 20 minutes, leaving the eggplant to cook.
The eggplants are cooked when you can easily pierce with a fork, about 15 minutes depending on your oven.
Remove the skin, stems and seeds from the peppers and set aside.
Remove the eggplants from the oven and when cool enough to handle, cut in half and remove the center and set aside.
Put the peppers and eggplant into a food processor or blender.
Add the remaining ingredients and puree making a smooth paste.
Enjoy!