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.

Yield: 4

Author: Dontmissmyplate

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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.

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Ingredients

Roasted Eggplant

• 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)

Blistered Peppers

• 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

Carrot–Sweet Potato Purée

• 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

To Garnish

• 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

Roast the Peppers

1. Preheat the oven to 450°F (or use a grill if preferred).
2. Toss the peppers with 1 tablespoon of olive oil and season with Aromat and black pepper.
3. Roast on a tray until the skins blister and begin to blacken (about 15–20 minutes), turning once or twice.
4. Once done, place the peppers in a bowl with the remaining olive oil. Peel off any extremely charred skin and slice.

Make the Carrot–Sweet Potato Purée

1. Peel and chop the sweet potato and carrots into chunks.
2. Boil or steam until tender (15–20 minutes); test with a fork.
3. Drain, then add olive oil, milk or cream, honey, salt, pepper, and spices.
4. Add a splash of rice vinegar or lemon juice for brightness, if desired.
5. Blend until smooth, adding more olive oil or milk for a silky texture.

Prepare the Eggplants

1. Slice the eggplants in half lengthwise.
2. Score the flesh in a crosshatch pattern (deep but not all the way through).
3. Drizzle and brush with olive oil, then sprinkle sea salt over the surface to help release moisture. Let sit for 10 minutes.
4. Blot off excess moisture, then season with black pepper and Aromat.
5. 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.
6. 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.

Assemble the Dish

1. Spoon a generous layer of warm carrot–sweet potato purée onto each plate.
2. Place a roasted eggplant half on top.
3. Drizzle with Mexican crema and layer the blistered peppers over or around the eggplant.
4. Garnish with pumpkin seeds, fresh parsley, and chili flakes.
5. 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.

https://www.dontmissmyplate.com/how-to-cook/2025/7/9/roasted-eggplant-and-blistered-peppers-with-carrot-and-sweet-potato-pure

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