A roasted red pepper sauce.


  • 2 pound red peppers (about 5)
  • 1 medium eggplant
  • 5 teaspoons freshly minced garlic
  • 1/4 cup sunflower or olive oil
  • 1 tablespoon white vinegar
  • 1 teaspoon Kosher salt, plus one more to taste
  • Ground pepper to taste


  • Place peppers on hot charcoal grill and cook until blackened all over, 10-15 minutes.
  • Transfer peppers to a large bowl, cover with plastic wrap, and cool about 20 minutes.
  • Remove charred skin, seeds, and cores from peppers.
  • While the peppers are cools, pierce the skin of an eggplant all over with a fork.
  • Cook until skin darkens and wrinkles and eggplant is uniformly soft , about 30 minutes, turning halfway through. 
  • Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes.
  • Trim top off eggplant and split lengthwise.
  • Using a spoon, scoop out flesh of eggplant; discard skin.
  • Place roasted red peppers, eggplant pulp, and garlic in a food processor.
  • Pulse until roughly chopped.
  • Add in oil, vinegar, and salt and pulse until incorporated and peppers are finely chopped.
  • Transfer sauce to a medium saucepan.
  • Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
  • Remove from heat and season with salt and pepper to taste. 

#sauce #vegan #vegetarian #glutenfree

Recipe submitted by Peace Corps Armenia 

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