Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 3 large tomatoes, sliced
- 2 red bell peppers, sliced
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the eggplant, tomatoes, and red bell peppers on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, thyme, salt, and pepper.
3. Roast in the oven for 20-25 minutes, until the vegetables are tender and slightly charred.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant.
5. Add the roasted vegetables to the skillet and stir to combine. Cook for an additional 5-10 minutes, until the flavors have melded together.
6. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 15g
Protein: 3g
Fiber: 5g
Substitutions for ingredients:
- You can substitute yellow or orange bell peppers for the red bell peppers.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add some sliced mushrooms to the skillet for an earthy flavor.
- Top the piperade with crumbled feta cheese for a tangy twist.
- Serve the piperade over a bed of quinoa or brown rice for a heartier meal.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly.
- Use a high-quality olive oil for the best flavor.
- Don't be afraid to adjust the seasoning to your taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the piperade in a skillet over medium heat until heated through.
Presentation ideas:
Serve the piperade in a large bowl or on a platter for a rustic presentation.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of smoked paprika.
Pairings:
This piperade pairs well with crusty bread or a side salad.
Suggested side dishes:
- Garlic roasted potatoes
- Grilled zucchini
- Sautéed spinach
Troubleshooting advice:
- If the vegetables are not tender after roasting, return them to the oven for an additional 5-10 minutes.
- If the piperade is too dry, add a splash of vegetable broth or water to the skillet.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Piperade is a traditional Basque dish from the southwestern region of France. It typically consists of sautéed onions, peppers, and tomatoes, and is often served with eggs.
Flavor profiles:
This piperade has a smoky, slightly sweet flavor from the roasted vegetables and paprika.
Serving suggestions:
Serve the piperade as a side dish or as a main course with a protein such as grilled chicken or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French