All Easy Recipes. Cook all that you can cook. Eggplant And Pepper Spread
What You Need:            (Serving Size: about 2 cups)
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  • A 1-pound eggplant
  • 2 medium-sized green peppers, roasted, peeled and deribbed (see peppers in oil)
  • 1 medium-sized firm ripe tomato, peeled, seeded and finely chopped (see bigos)
  • cup olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons finely chopped fresh parsley
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon salt
  • Freshly ground black pepper

  • How To Cook:
    1. Roast the eggplant in the following fashion: Prick it in 3 or 4 places,then impale it on a long-handled fork and turn it over a flame until theskin chars and cracks.

    2. Or, pierce the eggplant, place it on a baking sheet,and broil it 4 inches from the heat for about 20 minutes, turning it sothat it chars on all sides.

    3. Wrap the eggplant in a damp towel for 5 minutes, then peel off and discard the skin. Cut the eggplant in half, chop itfine, and mash the pulp to a smooth puree. Similarly, mash the skinnedand deribbed green peppers.

    4. Combine the eggplant and pepper puree in a deep bowl. Stir in the oiland vinegar a tablespoon at a time, then beat vigorously with a woodenspoon until the mixture is smooth.

    5. Add the chopped tomato, parsley, garlic,salt and a liberal grinding of pepper, and continue to beat until all the ingredients are well mixed.

    6. Taste for seasoning and refrigerate untilchilled. Serve mounded on a platter as a first course or spread on darkbread as an accompaniment to drinks.

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