Grilled Eggplant with Roasted Red Pepper Sauce

By khojnicki

Ingredients

• 1 whole garlic head
• 2 large red bell peppers
• Cooking spray
• 1 tsp cumin seeds, toasted
• 1 tbsp red wine vinegar
• 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 2 lbs eggplant, cut lengthwise into 1/2" thick slices

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat the grill to medium high heat using both burners. After preheating, turn the left burner off.

Remove white papery skin from garlic head. Wrap garlic in foil. Place garlic over left burner; grill 40 mins. Remove from heat; let stand 10 mins. Separate garlic cloves; squeeze to extract garlic pulp. Discard garlic skins.

Cut bell peppers in half lengthwise; discard seeds and membranes. Flatten bell peppers with hand. Lightly coat grill rack with cooking spray. Arrange bell peppers, skin sides down, over right burner, and grill for 15 mins or until the bell peppers begin to blacken. Place bell peppers in a paper bag; fold to close tightly. Let stand 5 mins, and peel.

Place toasted cumin seeds in a mini food processor and process until finely ground. Add garlic pulp, grilled bell peppers, vinegar, salt and pepper; process until smooth.

Lightly coat eggplant slices with cooking spray; sprinkle with remaining salt and pepper. Arrange eggplant slices over right burner; grill 5 mins on each side until tender. Serve eggplant with pepper sauce.