It was a sunny afternoon over a year ago when I first tried this dish at the Lyon family home. We were gathered around in the living room balancing plates of delectable vegetable dishes on our laps, this being one of them. I remember trying to guess the ingredients in the sauce, there was something so delicious that I couldn't put my finger on. Turns out it was cocoa powder! You're going to have to taste this for yourself to appreciate the magical powers of the cocoa in this dish- then we can sing it's praises together!
1 large eggplant
1 large red bell pepper
1 large yellow or orange bell pepper
1/3 cup olive oil
1 scant teaspoon salt
2 teaspoon fresh lemon juice
2 teaspoon soy sauce
2 teaspoon brown sugar
1/2 teaspoon unsweetened cocoa powder
2 teaspoon freshly grated ginger
1 garlic clove, minced
2 tablespoon freshly chopped parsley
12 fresh basil leaves, chopped
Preheat the oven to 475°F. Prepare a baking sheet by spraying with non stick cooking spray.
Chop the peppers and eggplant into 1 inch pieces and place in large bowl, toss with oil and salt before placing on the prepared baking sheet.
Roast in oven for 30 minutes, flipping halfway through.
In a food processor add the lemon juice, soy sauce, sugar, cocoa powder, minced ginger, minced garlic, parsley and basil. Pulse until combined.
Toss roasted vegetables in sauce and serve warm.
Recipe from Fast, Fresh, & Green by Susie Middleton
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