Ingredients with Measurements:
- 1 medium-sized eggplant, sliced into rounds
- 2 bell peppers (red and yellow), sliced into strips
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup Toma del Pastore cheese, crumbled
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
a. Preheat the oven to 400°F.
b. Line a baking sheet with parchment paper.
c. Arrange the eggplant and bell pepper slices on the baking sheet.
d. Drizzle with olive oil and season with salt and pepper.
e. Roast in the oven for 20-25 minutes or until tender and slightly browned.
f. Remove from the oven and transfer to a serving dish.
g. Sprinkle the crumbled Toma del Pastore cheese over the roasted vegetables.
h. Garnish with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- 400°F
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 10g
- Protein: 5g
Substitutions for ingredients:
- Toma del Pastore cheese can be substituted with feta or goat cheese.
- Bell peppers can be substituted with zucchini or mushrooms.
Variations:
- Add sliced onions to the roasted vegetables for extra flavor.
- Top with a drizzle of balsamic glaze for a sweet and tangy touch.
Tips and tricks:
- Make sure to slice the vegetables evenly to ensure even cooking.
- Use a sharp knife to crumble the Toma del Pastore cheese for a nice texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a large platter with a sprinkle of chopped parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a crusty baguette or pita bread.
Suggested side dishes:
- Grilled chicken or fish
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing and roasting.
Food history:
- Toma del Pastore is a semi-hard cheese from the Piedmont region of Italy.
Flavor profiles:
- The roasted eggplant and peppers are sweet and slightly smoky, while the Toma del Pastore cheese adds a nutty and tangy flavor.
Serving suggestions:
- Serve as a side dish or as a light vegetarian main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A