There is not time left to hurt and tear
Yet my heart is full and my eyes do see
All that You have given me
Ingredients:
1 eggplant
5 red bell peppers
5 cloves garlic
1 large onion
2 tablespoons honey
2 tablespoons vinegar
1 ½ tsp. salt
½ tsp. red pepper flakes
½ tsp. black pepper
½ tsp. ground cumin
½ tsp. turmeric
2 tablespoons olive oil
Shredded cheese for topping
Grated Romano or Parmesan cheese
Naan bread
Preheat Oven 375 degrees.
Place the whole eggplant, peppers, peeled onion, garlic and onion in the oven to roast for 25-30 minutes.
Let the vegetables cool. Take the stems off of the peppers and remove the meat from the eggplant.
Place all of the ingredients in the food processor and give a few good chops.
Spread over on the naan bread and top with your favorite shredded cheese.
Bake 12 – 15 minutes, until the cheese is melted and the bread has a nice golden color.
This eggplant and pepper mixture may be used as a spread, dip or sauce.
**I was given these products for review. I was not financially compensated for this post. All opinions expressed are my own.
Enjoy with Love,
Catherine
xo
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Love & Hugs,
Loretta
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Have a fabulous day you two. Big hugs. ♥♥♥
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Hugs,dear!
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I’d like to introduce you to my SWAP.
If you love to join in, please take a look at my blog.
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xox
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