Delicious roasted tomato sauce with eggplants
Italian flavours in your home kitchen – that’s how you could sum up this delicious roasted tomato and eggplant sauce, whose recipe we share with you below. A sauce that is creamy in texture, but versatile in flavour and a real taste sensation. As a bonus, it’s full of goodness, because it’s nothing but vegetables and a dash of spices. It’s a sauce that’s perfect on top of pasta or as a dip for your favourite snacks. Try it for yourself!
Servings: 3-4 diners
Preparation time: 30 minutes
Difficulty: Easy
To prepare you will need:
- 1 red pepper
- 1 larger or two smaller eggplants
- 700 g tomatoes
- 3 onions
- 12 garlic cloves (with peel)
- large handful of fresh basil
- 1-2 teaspoons onion powder
- 1 teaspoon paprika powder
- ½ teaspoon dried basil
- salt, pepper (to taste)
- 1 tablespoon lemon juice
- 1 teaspoon of honey or maple syrup (to balance the flavours)
How to make the sauce?
Wash and chop the vegetables and place on a baking tray lined with baking paper. Add the garlic cloves with the peel. If you can’t fit all the vegetables on one tray, use several. Roast the vegetables in the oven at 200°C for about 20 minutes.
When the vegetables are ready, set the garlic cloves aside to cool. You can already put the other vegetables in the blender. Then carefully peel the garlic cloves and add them to the blender. Add the spices, fresh basil, lemon juice and maple syrup or honey. Whirl into a smooth sauce and serve with whatever you like.
