CookEat Recipe
Roasted Red Pepper and Aubergine Sauce
Roasted red peppers and aubergine blended into a thick sauce with shallot, parsley, two vinegars and a little yogurt. Makes about 700 g, six generous sauce portions.
Method
Steps
Step 1
Allow up to 125 minutes: 25 minutes preparation, 60 minutes roasting and reduction, 20 minutes covering and draining, and 20 minutes cooling. Some preparation can overlap roasting. Heat the oven to 220°C conventional / 200°C fan. Weigh 600 g red bell pepper flesh after removing stems and seeds. Halve the 300 g trimmed aubergine. Peel and halve the 50 g shallot.
Step 2
Arrange peppers skin-side up and aubergine cut-side down on a lined tray. Rub the aubergine and shallot with 1 tablespoon oil and add the shallot to the tray. Roast for 35–45 minutes until pepper skins blister and aubergine flesh is completely soft; remove the shallot sooner if tender and browned.
Step 3
Cover the peppers in a bowl for 10 minutes, then peel away the loose skins. Scoop aubergine flesh out of its skin. Drain both vegetables in a sieve for 10 minutes without rinsing.
Step 4
Blend roasted vegetables and shallot with both vinegars, the remaining tablespoon oil and the measured 15 ml water. Simmer the purée in a saucepan for 10–15 minutes, stirring often, until thick enough to hold shallow spoon marks.
Step 5
Cool for 20 minutes. Stir in 45 g thick plain strained yogurt and the washed, finely chopped parsley. Expect about 700 g, six portions of roughly 115–120 g. Yield varies with roasting loss; spoon grooves, not a target weight, indicate concentration. Refrigerate in a shallow covered container at 4°C or below within 2 hours of cooking; use within 2 days.
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