Mediterranean Eggplant & Pepper Sheet Pan — Chef Sharing the Table
"I set about to create a Mediterranean inspired eggplant dish that could be totally made on a sheet pan in the oven. Time is of the essence for most people now days therefore why not make it all on a sheet pan? In professional kitchens cooks attempt to make the least number of steps to prepare a dish..."
INGREDIENTS
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1 cup green pepper, cored, cut into 1-inch pieces (about 1 large pepper)
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1 cup yellow pepper, cored, cut into 1-inch pieces (about 1 large pepper)
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1 cup red pepper, cored, cut into 1-inch pieces (about 1 large pepper)
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5 cups eggplant cut into 1x1x¼-inch pieces (about 1 ½ pounds or two small eggplants)
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1 cup red onions, peeled, halved, cored, sliced lengthwise (about 1 small onion)
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1 teaspoon cumin
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½ teaspoon Aleppo chili pepper (or red pepper flakes)
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1 teaspoon pimentón dulce (or smoked paprika)
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½ teaspoon kosher salt (preferably Crystal)
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⅓ cup extra virgin olive oil
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1 cup tomatoes, cored, diced (about 2 medium tomatoes)
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½ cup fresh herb leaves chopped or hand torn (mint, parsley, basil and/or marjoram)
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½ teaspoon sumac
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1 teaspoon sesame seeds, tossed & toasted in a dry sauté pan
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1 teaspoon flaky salt (Crystal kosher or Maldons)
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¼ teaspoon dry Greek oregano
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¼ teaspoon dry thyme
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