Rated 5.0 stars by 1 users
Appetizer
12 servings
40 minutes
40 minutes
Chef Danielle McNish
6 Melissa’s Red Fresno Chiles
1 medium Italian Eggplant
4 Melissa’s peeled garlic cloves
Olive oil, as needed
12 dinner rolls, halved
12 leaves basil, minced
Salt and pepper as needed
Preheat oven to 475ºF.
Place garlic cloves on top of a piece of aluminum foil and add enough oil to lightly coat cloves; sprinkle with a little salt and pepper. Fold corners of aluminum upward to close and create a pouch for garlic. Set aside.
Place Red Fresnos and Eggplant in a bowl and add enough oil to coat vegetables and season with salt and pepper. Mix and place vegetables on baking sheet.
Place in the oven with garlic for 20 minutes. Half way through the baking process, turn eggplant and toss the chiles around, to ensure even browning. When finished, add ingredients to the same bowl and cover with plastic wrap until cool enough to handle.
Remove and discard the peel and stem of the eggplant. From the chile remove the peel, seeds and stems. While vegetables are baking, brush the dinner rolls with olive oil, then sprinkle with salt and pepper. When vegetables are done baking, place dinner rolls on sheet tray and put in the oven for 8-10 minutes.
Half way through the baking time, rotate tray 180º so the rolls bake evenly. You want an even golden brown color on the roll. When rolls come out of the oven, sprinkle immediately with minced basil.
To serve, spread the coulis on toasted rolls and enjoy!
If you have any extra coulis leftover, you can use it as a spread on a sandwich, or you can use it as a topping on grilled chicken.
Leave a comment