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Ingredients
US|METRIC
4 SERVINGS
- 1 3/4 lb. eggplant (pounds, peeled and cut into 1 1/2-inch pieces, you should have about 21-24 ounces after prepping Note: I use white eggplant or Japanese Kamo eggplant when available.)
- 1 lb. sweet red peppers (such as bell, pimento, or Jimmy Nardello Note: The latter should only be used as a portion since the skin and flesh are thin and harder to clean up after roasting.)
- 1 garlic (small/medium head of, about 1/3-inch sliced off of the end, not the root end so the cloves are exposed)
- 5 Tbsp. extra virgin olive oil
- 2 1/2 tsp. pomegranate vinegar (plus more to taste Note: Red wine vinegar can be substituted. Cut the quantity back a little at first and then adjust to taste.)
- 1 tsp. kosher salt (Diamond, plus more for roasting and adjustments)
- freshly ground black pepper
- 1 fresno chile (Note: If you don't have a spicy pepper, try adding a bit of crushed Aleppo or red pepper flakes., optional)
- naan (Homemade Sourdough, or Pita)
- dried oregano (Optional:)
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