Roasted Eggplant and Blistered Peppers with Carrot and Sweet Potato Purée
As usual, this dish started at the farmers market — one of my favorite places to find inspiration. I love picking up vegetables I haven’t cooked with before, or ones I don’t use often enough. Sometimes it’s the shape or color that draws me in. This time, it was a mix of eggplants: a striking graffiti eggplant, a classic American, and some slender Japanese varieties. I didn’t end up using the Japanese eggplants in this recipe (they’ll star in something else soon), but the others became the foundation for this vibrant, plant-based plate.
I also came across a basket of purple, white, and white bell peppers — softer, sweeter, and more delicate than the standard green or red. The white ones almost looked like frosted glass, and the purples had this beautiful, muted lavender tone. I couldn’t resist grabbing a few, even though I wasn’t sure how I’d use them yet. They ended up being perfect for blistering: their thinner skins charred quickly, adding a subtle smokiness without overpowering their natural sweetness.
I cross-hatched the eggplants and pan-seared them first to give them a beautiful char, then finished them in the oven for that perfect melt-in-your-mouth texture. I had carrots on hand and was originally going to roast them, but visually I knew they’d shine more as a purée. Since I’d also picked up a sweet potato, I blended them together for a purée that’s not only naturally sweet, but also thick enough to support the roasted vegetables on top. The blistered peppers, in all their unusual colors, add not just contrast, but personality to the finished dish.
This is a recipe that’s all about contrast: tender eggplant, creamy purée, and blistered skins, all coming together in one beautiful, nourishing plate.
Why I’m Choosing Graffiti Eggplants from Now On
I used both graffiti and American (globe) eggplants in this recipe, and the difference was clear. Graffiti eggplants are smaller with thin, purple-and-white striped skin and a naturally sweeter, creamier flesh. American eggplants are larger, darker, and have a firmer, spongier texture with a hint of bitterness. While both roasted well, the graffiti eggplants stood out for their tender texture and balanced flavor. For future versions of this dish, I’ll be reaching for graffiti eggplants — they’re perfect for plant-based recipes where texture and flavor really matter.
Roasted Eggplant and Blistered Peppers with Carrot and Sweet Potato Purée
Inspired by a farmers market bounty, this vibrant dish features charred eggplant, a silky carrot–sweet potato purée, and blistered heirloom peppers. It’s all about contrast—creamy, tender, smoky, and sweet in every bite.
Ingredients
- 2 medium to large graffiti and/or American eggplants
- Drizzle of olive oil
- 2 tablespoons coconut, sesame or peanut oil
- 2 teaspoons sea salt crystals
- 2 teaspoons black pepper
- 2 teaspoons Aromat (or all-purpose seasoning)
- 1 bunch carrots (about 4–5 medium carrots)
- 4–6 white and purple bell peppers
- 1 tablespoon + 1/8 cup olive oil
- 1 tablespoon Aromat (or all-purpose seasoning)
- 1 tablespoon black pepper
- 1 medium or large sweet potato
- 1 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon oregano (dried or fresh)
- 1/4 teaspoon garlic powder
- 1–2 tablespoons milk or cream
- 1–2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon rice vinegar or lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon chili flakes (plus extra for garnish)
- Mexican crema or crema sauce, for drizzling
- Pumpkin seeds (optional), for garnish
Instructions
- Preheat the oven to 450°F (or use a grill if preferred).
- Toss the peppers with 1 tablespoon of olive oil and season with Aromat and black pepper.
- Roast on a tray until the skins blister and begin to blacken (about 15–20 minutes), turning once or twice.
- Once done, place the peppers in a bowl with the remaining olive oil. Peel off any extremely charred skin and slice.
- Peel and chop the sweet potato and carrots into chunks.
- Boil or steam until tender (15–20 minutes); test with a fork.
- Drain, then add olive oil, milk or cream, honey, salt, pepper, and spices.
- Add a splash of rice vinegar or lemon juice for brightness, if desired.
- Blend until smooth, adding more olive oil or milk for a silky texture.
- Slice the eggplants in half lengthwise.
- Score the flesh in a crosshatch pattern (deep but not all the way through).
- Drizzle and brush with olive oil, then sprinkle sea salt over the surface to help release moisture. Let sit for 10 minutes.
- Blot off excess moisture, then season with black pepper and Aromat.
- Heat coconut or peanut oil in a grill pan over medium-high heat. Sear the eggplants cut-side down for 5–7 minutes, then flip and cook the other side for 3 minutes.
- Transfer to a baking dish, cover with foil, and roast at 375°F for 25–30 minutes or until soft and golden inside. Check often, as time may vary based on eggplant size.
- Spoon a generous layer of warm carrot–sweet potato purée onto each plate.
- Place a roasted eggplant half on top.
- Drizzle with Mexican crema and layer the blistered peppers over or around the eggplant.
- Garnish with pumpkin seeds, fresh parsley, and chili flakes.
- Optional: Finish with a drizzle of olive oil or use the pepper-infused oil for extra flavor.
Notes
Serving Suggestions:
- Serve warm or at room temperature.
- This makes a beautiful vegetarian main course or a vibrant side dish alongside grilled chicken, fish, or tofu.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Baked Snapper with a Quick African Pepper Sauce
At least in its authentic glory, African pepper sauce is commonly served as a condiment, dip or cooking sauce to pair with grilled meats and vegetables or used in stews, giving your dish a perfect balance of heat and depth of flavour. It's most popular in West Africa, but you see other versions of this with other peppers taking centre stage across the Continent. The combination of peppers, herbs, and spices can enhance or top off almost any dish, and it is extremely versatile. I pick this over conventional hot sauce any day because it uses fresh vegetables, and you can make batches to freeze for future use.
This version provides a quick, easy and convenient way to add flavour to your fish. I used red snapper in this recipe, but you can also use halibut, sea bass, bream, tilapia, or any fish with a mild taste that will absorb all the flavours. For the pepper sauce, instead of cooking down and frying the blended vegetables on the stovetop as is typically done, I roasted the vegetables to bring the flavours out before blending them, then used the pepper mix to coat the fish while it baked.
One great thing about this sauce is that you can tailor it to your tastes and tolerance by adding more or fewer tomatoes and peppers. You can also remove the seeds from the hot peppers to take the heat down a notch. I prefer habanero peppers in terms of the heat and flavour, but you can use a range of peppers, from jalapenos to scotch bonnet. In any case, I recommend using the freshest ingredients possible. In addition, especially since peppers are part of the Dirty Dozen, try using organic peppers if you can afford them.
Baked Red Snapper with Quick African Pepper Sauce
Ingredients
- 1 large red snapper
- 1 tablespoon garlic powder
- 2-3 garlic cloves
- 2 lemon slices (optional)
- 1 sprig fresh thyme
- 1 sprig fresh parsley
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoon Royco Usavi Mix (optional)
- 2 teaspoons oregano
- 2 teaspoons basil
- 1/2 cup olive oil, and extra for roasting the peppers
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 chicken bouillon cube
- 1/4 cup parsley, stems removed
- 5 large basil leaves
- 1/3 large yellow onion
- 3-4 mini sweet peppers
- 2 small habanero peppers
- 1 1/2 - 2 Roma tomatoes
- 1 inch piece fresh ginger
- Salt and pepper to taste
Instructions
- Place your peppers, onion, tomato, and garlic on a baking sheet with parchment paper—season with salt and pepper to taste.
- Roast the vegetables for 25 minutes at 400F or until roasted to your desired doneness.
- Remove from the oven and allow to cool for 15 minutes, then transfer to a food processor or blender. Add the ginger, parsley, basil, bouillon cube, salt, and pepper. Blend until combined, and a paste forms. Add the olive oil during this process to help smoothen the mixture.
- Set aside while you prepare the fish.
- Make sure your fish is clean, and then pat it dry with paper towels. Add the salt, pepper, garlic, herbs, and optional Royco/all-purpose seasoning.
- Stuff the inside of the fish with the thyme, parsley, lemon and garlic.
- Place the fish inside some foil and place it on a baking tray. Spoon the pepper sauce over both sides of the fish, ensuring it is fully coated.
- Place the fish in the oven and bake at 350F for 30 minutes. After 15-20 minutes, remove the fish, open the foil (without burning yourself with the hot air) and baste the sauce over the fish.
- Leave the foil open and allow the cause to continue cooking. This will help thicken and caramelize the sauce, developing the flavours further.
- Remove from the oven and spoon some sauce into the serving dish, placing the fish on top and adding the rest of the sauce on top. Garnish with fresh parsley and serve!
Notes
- To avoid overcooking the fish, check the internal temperature after 15-20 minutes and use that to determine how much more time you need.
- If you want a thicker sauce, you can place it on the stovetop before covering the fish with it and baking.
- If you get fresh fish from the market, ensure it is cleaned and descaled.
Nutrition Facts
Calories
237Fat (grams)
13.3 gSat. Fat (grams)
1.9 gCarbs (grams)
24.9 gFiber (grams)
6 gProtein (grams)
10.9 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Pork Chops, Purple Peppers, and Peaches with Wine Sauce
John Harris' Peter Piper picked a peck of pickled peppers came to mind when I began writing out this recipe!
After a trip to the farmer's market, I left with some fresh purple peppers, which taste mostly like their green, orange and red cousins; subtle, but a little bitter, which can be a nice contrast in the suitable dish. Given the colour, they could be a great addition to a salad. I also happened to have some peaches from a previous recipe.
To keep pork chops juicy and prevent them from drying out, you want to sear both sides on high heat in a cast iron or non-stick pan to give them a nice colour and crisp, then poach in the wine with the lid to finish. To avoid overcooking the peaches and peppers, you can sauté separately in the same pan the chops are prepared once the remaining poaching liquid is moved to a saucepot to reduce.
Pork Chops, Purple Peppers, and Peaches with Wine Sauce
Ingredients
- 2 large pork chops
- 2 peaches, sliced into segments
- 1 tablespoon steak and chops seasoning (I used Roberston’s)
- 1/3 cup white wine (real wine preferred)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 bell peppers, sliced into strips (I used purple, you can also use green)
- Rosemary sprigs
- 4 garlic cloves
- 2 tablespoons butter
- 1 tablespoon shallots, finely chopped (optional)
- 2 tablespoons mirin
- 1 teaspoon red wine vinegar
- 1 teaspoon Worchester sauce
- Salt and pepper to taste
Instructions
- Pat the pork chops dry. Make small lengthwise slices in the fat to prevent shrinkage—season. Lay them in a cast iron pan once the olive oil and 1 tablespoon of butter are heated. Sear on each side for about 4 minutes until golden brown and crispy. Once flipped to the other side, add the garlic, rosemary and remaining butter.
- Pour in the wine, then cover with a lid on low heat and poach until the thickest parts are 165F. Remove the pork chops from the pan and allow to rest for 10 minutes.
- While the sauce is simmering, saute the peach segments and bell pepper slices, season to taste for about 3 minutes until slightly softened.
- Pour the sauce into a serving cup, return all the ingredients to the skillet, and serve with sides of your choice.
- Remove the rosemary and garlic.
- Transfer the liquid to a small saucepot, and bring the liquid to a boil.
- Add the butter, mirin, vinegar, and Worchester—adjust and season to taste.
- Lower the heat to simmer and reduce the liquid until thickened, and stir occasionally.
- You can also add some shallots with the butter first for additional flavour, but don't burn it to avoid bitter taste.
Nutrition Facts
Calories
749Fat (grams)
57.7Carbs (grams)
34.4Sugar (grams)
24.4Protein (grams)
21.4I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.