Leelushkas Spicy Eggplant Tomato Spread
From divaliscious 17 years ago
- 15 minutes to make
- Serves 6
Need a new way to serve eggplants? Love Mediterranean Foods? Perfect spread for bringing to parties since it’s vegetarian but it pleases meat-eaters as well and those who adore garlic. Serve with warm grilled pita bread cut into triangles or good Italian sliced bread. Read more This is part one of my Eggplant Three-ways Spreads...which I served all together so that people could pick and choose. See less
Ingredients
- 1 large cooked grilled eggplant (yield 1-1/2 cups) Chopped up into small bits with skin removed – it will be mushy looking – so hang in there. (You will want a 50-50 ratio of tomatoes and cooked eggplant) shopping list
- 1-1/2 cups of fresh really red tomatoes - cut up and diced into small cubes shopping list
- 1 large pickle or 3 small pickles all diced shopping list
- 1/2 teaspoon kosher salt shopping list
- 1/4 teaspoon fresh cracked pepper shopping list
- 1/3 cup apple cider vinegar or more to taste shopping list
- 2 or 3 cloves fresh garlic – minced shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1 Jalapeño pepper minced for heat – keep seeds in for an even hotter flavor (totally optional) shopping list
How to make it
- Take rinsed eggplant and either grill (like when you are roasting green peppers) on your outside grill or inside grill pan (like I did - see photos) turning it over every so often, till it seems very mushy inside.
- No grill pan or outside grill? Place eggplant in tinfoil loosely wrapped onto a cookie sheet and bake in oven for 20 minutes.
- Let eggplant cool, you can also put plastic over it (see photo the way I did) to help skin loosen from the "fruit" inside. That was the hardest part of this dish!
- Gently remove skin from eggplant, and chop into small bits, it will be very mushy but keep seeds in and place in bowl.
- Mince all other ingredients and place in bowl.
- Add salt, pepper(s) and vinegar and stir all together.
- Taste-test and add more salt or vinegar if you would like.
- Cover and chill till ready to serve with warm pita bread cut into triangles (I preferred grilled pita bread - and in fact we used garlic-flavored pita just last night and it was delicious!)
These are the three spreads we made yesterday which I call Eggplant Spread Three-ways - see my site for all three recipes to make printing them out easier.
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Eggplant grilling on inside grill pan
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What the finished cooked eggplant should look like
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Although odd looking, that's for syre! It's the wrapped in plastic eggplant to allow the skin to loosed from the eggplant - the trapped steam from the cooling eggplant makes it much easier to remove the skin. Let cool maybe 10 minutes
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People Who Like This Dish 4
- misslizzi Philadelphia, PA
- turlak Spring, TX
- yomomma Danvers, MA
- peetabear Mid-hudson Valley, NY
- divaliscious Dutchess County, NY
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