Piccante eggplant sauce recipe for a spicy twist

Ingredients for Piccante eggplant sauce

• 1 small globe aubergine, halved lengthwise

• 60 ml olive oil

• 110 g button mushrooms, trimmed

• 1 small head of garlic, plus 1/2 small garlic clove, finely chopped

• 60 ml tomato sauce

• 30 ml Calabrian chile paste or 1 fresh Fresno chile, chopped

How to make Piccante eggplant sauce

1. Preheat the oven to 220°C (200°C fan).

2. Lightly score the flesh of the eggplant with the tip of a knife.

3. Place the eggplant skin side down on a rimmed baking tray and drizzle with 15 ml of oil; season with salt.

4. Toss the mushrooms and whole garlic bulb with 15 ml of oil on another rimmed baking tray; season with salt.

5. Cover the mushrooms and garlic tightly with foil.

6. Roast the vegetables on both trays for 30–35 minutes, or until very tender.

7. Allow the roasted vegetables to cool.

8. Scoop the flesh from the eggplant skin and discard the skin.

9. Chop the eggplant and mushrooms until a coarse purée forms.

10. Squeeze the garlic cloves from their skins and chop until mashed.

11. Transfer both purées to a small bowl and mix in the tomato sauce, chile paste, chopped fresh garlic, and the remaining 120 ml of oil; season with salt.

12. Serve the mixture with bread for dipping.

13. The sauce can be made up to 2 weeks in advance. Cover and chill until needed.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.