Eggplant Spread (Kiopolo)
|Eggplants||3 (size of small football)|
|Garlic||2 Clove (10 gm)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1 Tablespoon|
|Sea salt||1 Teaspoon|
|White sugar||1⁄2 Teaspoon|
|Roasted red peppers||2 (fire roasted)|
|Finely chopped parsley||1 Tablespoon|
Grill whole eggplants on med to high (make sure you poke 3-5 small holes in the eggplants to avoid an explosive mess)on each side for about 20 minutes. If you do not have a grill you can broil them in the oven on the top rack. They will release a lot of brown liquid when cooked, use a drip pan in the oven. Once cooked they will get very mushy soft and the skin is going to be burned. Put the hot eggplants in a dish to cool off 15min and discard the liquid. Peel 1-2 cloves garlic and mush in a pestle with the sea salt. If you do not have a pestle you can use a garlic press.If you do not have a garlic press you can shave the garlic with a sharp knife and if you do not have a knife you should not be cooking. Remove the blackened skin from the falling apart eggplants and put in a deep bowl. Add the garlic, salt,sugar and olive oil and beat the mixture to a semi smooth consistency with a fork.
Keep in mind that all the flavors are going to intensify after the first 24 hours in the fridge.
You can add one or all of the optional ingredients. There are many variations of this dish throughout the country. The roasted red peppers and the walnuts should be finely chopped.
The consistency of the dish could be creamy or chunky.