How to make it

  • Cut eggplant and peppers in half.
  • Remove seeds and membranes from the peppers
  • On a large oven baking pan place skin side up the eggplant, peppers and whole head of garlic
  • Roast in a 450-475F oven until skin blackened and vegetable are soft ( my oven about 1/2 hour )
  • Place eggplant and garlic and peppers in a large bowl
  • Enclose bowl in a grocery paper bag and let vegetables continue to steam about 15 minutes
  • Remove bowl from bag
  • Carefully peel off blackened skin from eggplant, garlic and peppers.
  • I also scrape off the seeds from the eggplant as I don't like them.
  • Coarse chop or puree ( I prefer ) in a food processor.
  • Season to taste with coarse salt and fresh grated black pepper.
  • Drizzle in some olive oil
  • Smoked paprika, red wine vinegar are other flavorful options.
  • Chill mixture well
  • Note: a very large bowl which can be refrigerated and kept well for about 2 weeks and one can half the recipe

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    " It was excellent "
    schubo52 ate it and said...
    Luv it !
    Added 1 ground up dried cipotle for a bit of smokey passaze
    Also added 1 Tbl olive oil.
    Was this review helpful? Yes Flag

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