Grilled Eggplant, Stuffed Sweet Pepper,
and Marinated Zucchini and Celery with
Tandoori Tomato Sauce

Serves 4

Tandoori Tomato Sauce

2 tablespoons sliced shallot
1 tablespoon sliced garlic
1 tablespoon olive oil
2 tomatoes, peeled, seeded, and chopped
1/2 tablespoon Sharwood's tandoori powder or Tandoori Masala
Fine sea salt and freshly ground pepper
To make the Tandoori Tomato Sauce: Sweat shallot and garlic
in oil until tender, about 3 to 4 minutes.
Add tomatoes and tandoori; season with salt and pepper.
Cook for 15 to 20 minutes, or until tomatoes fall apart and
flavors come together.
Press through a chinois until pulp comes through and sauce
is thick; set aside.

Grilled Eggplant, Stuffed Sweet Pepper, and Marinated Zucchini
and Celery

1 large eggplant
2 tablespoons hummus
1 tablespoon fresh lemon juice
Fine sea salt and freshly ground pepper to taste
4 yellow baby peppers, roasted, peeled and seeds carefully removed,
keeping peppers whole
1/4 cup extra virgin olive oil
To make the Grilled Eggplant, Stuffed Sweet Pepper, and Marinated
Zucchini and Celery: Preheat oven to 375 degrees F.
Cut eggplant in half crosswise and reserve the thicker part.
Cut thinner part in half lengthwise.
Place eggplant in a lightly oiled pan, cut-side down, with just
enough water to go 1/4-inch up the side of the pan.
Cover the pan with aluminum foil and roast the eggplant until
tender, about 30 minutes.
Remove eggplant from oven and cool slightly.
When cool enough to handle, scoop out the flesh and put 1/2 cup
in a small food processor.
Add the hummus and lemon juice; puree until smooth and season with
salt and pepper.
Fill the peppers with the stuffing, slightly folding in the ends
of each pepper; reserve.

Preheat a grill or grill pan.
Peel the remaining eggplant.
Cut four 3 x 3-inch squares that are 1/4 inch thick from the eggplant.
Marinate with salt, pepper and oil.
Grill eggplant on both sides until tender.
Place the stuffed peppers on the grill to heat them as well without
getting color.
Gently warm the Tandoori Tomato Sauce.

Garnish

1 teaspoon fresh lemon juice
2 teaspoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 zucchini, including green peel, cut into 12 (4 x 1/4 x 1/4-inch) strips
2 stalks celery, cut into 12 (4 x 1/4 x 1/4-inch) strips
How to Plate: Make a lemon vinaigrette by whisking together the lemon
juice and oil.
Season with salt and pepper.
Toss the zucchini and celery with the lemon vinaigrette.
Drape 3 zucchini and 3 celery strips over each stuffed pepper.
Drizzle Tandoori Tomato Sauce around the eggplant.
Serve warm.