MC Moot
11-01-2010, 03:06 PM
We made a big batch of this to bring to a par-tay this weekend, smash hit, served it with little pieces of cibatto and slivers of asiago…sooooo good!
Ingredients:
12 fresh red peppers
4 med size red habanero peppers
4 medium size eggplants
1/2 to 3/4 cup olive oil
1 large Spanish white onion, minced
3 large garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon red wine vinegar
salt and fresh ground pepper to taste
chopped fresh parsley for garnish
Method:
Roast the peppers and eggplants over charcoal or a gas flame if possible, or bake them in a preheated 475 F oven, until the skin is blistered and darkened.
Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the stems and seeds. Mash the peppers and eggplant pulp together to form a slightly chunky mass. (Fork or food processor)
Heat 3 tablespoons of oil in a large skillet and saute the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.
Enjoy!
Ingredients:
12 fresh red peppers
4 med size red habanero peppers
4 medium size eggplants
1/2 to 3/4 cup olive oil
1 large Spanish white onion, minced
3 large garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon red wine vinegar
salt and fresh ground pepper to taste
chopped fresh parsley for garnish
Method:
Roast the peppers and eggplants over charcoal or a gas flame if possible, or bake them in a preheated 475 F oven, until the skin is blistered and darkened.
Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the stems and seeds. Mash the peppers and eggplant pulp together to form a slightly chunky mass. (Fork or food processor)
Heat 3 tablespoons of oil in a large skillet and saute the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.
Enjoy!