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What You Need:
(Serving Size: about 2 cups)
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A 1½-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)
¼ 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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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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.
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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.
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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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