Ingredients
Equipment
Roast Pan with Non-Stick Rack
Cooking Instructions
- Preheat oven to 425°F (220°C) or prepare a grill.
- Roast eggplants and peppers until skins are charred and flesh is very soft (30-35 minutes), turning as needed.
- Transfer to a bowl, cover, and let steam 10 minutes. Peel off skins and remove seeds from peppers.
- Finely chop eggplant and peppers (or mash for a smoother texture).
- Stir in garlic, tomato, olive oil, salt, and black pepper.
- Fold in fresh parsley.
- Taste and adjust seasoning. Serve at room temperature.
Nutrition
Notes
• Roast until the eggplant flesh is very soft, not just until the skin darkens. Larger eggplants may take longer than the stated time.
• Check the peppers separately from the eggplants. Remove them when their skins are blistered and their flesh is tender.
• Covered steaming helps loosen the skins. Let the vegetables cool enough to handle before peeling.
• If the peeled vegetables release a lot of liquid, drain the excess before mixing so the spread does not become watery.
• Start with one garlic clove, taste, and add more if desired. Raw garlic becomes a prominent flavor in this spread.
• Chop for a chunky texture or mash more finely for spreading on bread. Both textures work with the listed ingredients.