The best tastes of summer in one dish, just grill, chop, add olive oil, salt and pepper.
And if you don’t have peppers – t’s fine too. Actually my mom was doing it with just 3 ingredients: eggplant, tomatoes and onion. The amounts are very flexible, but the important is – don’t use a blender, it should not be pulverized, just finely chopped.
Ingredients:
- 1 Midsize Roasted/grilled eggplant
- 1 Large Roasted bell pepper, red or yellow
- 3 – 4 mid size tomatoes or use 2 small ones
- 1 Shallot
- 2 gloves of garlic
- 1 tsp of Salt 1/2 tsp black pepper
- 1/3 cup Olive Oil
Directions:
- Peel grilled or roasted eggplant (grilled is always better), poke eggplant with a fork before grilling/roasting so it doesn’t explode
- place it in the sieve to drain extra liquid.
- Chop the eggplant into small chunks about 1/8 inch.
- Do NOT use food processor, it completely changes the taste.
- Peel tomatoes, use your knife to bruise tomatoes (forcing the juices to the skin) so it’s easier to peel and chop them to the same size as the eggplant
- Chop grilled bell pepper. I leave the skin on intentionally, it is part of the taste in my opinion.
- Finely chop shallot and garlic
- Add salt, pepper, olive oil and mix it all together with a fork or a spoon.
- Check for seasoning and add if needed.
- Serve room temperature as a dip with bread, the best way in my opinion to consume it – as side dish with any meat or fish.
- To see the details click here:
