Eggplant and Pepper Spread
|Eggplant||1 1⁄2 Pound|
|Green peppers||2 Medium, roasted, peeled and deribbed|
|Firm ripe tomato||1 Medium, peeled, seeded and finely chopped|
|Olive oil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||3 Tablespoon|
|Finely chopped fresh parsley||3 Tablespoon|
|Finely chopped garlic||2 Teaspoon|
|Freshly ground black pepper||To Taste|
1 Prick the eggplant in 3 or 4 places and impale it on a long-handled fork.
2 Over a flame, turn the eggplant until the skin chars and cracks.
3 Or, pierce the eggplant and place it on a baking sheet.
4 Broil 4 inches from the heat for about 20 minutes, turning frequently so that it evenly chars on all sides.
5 In a damp towel, wrap the eggplant for 5 minutes.
6 Carefully peel off and discard the skin.
7 Cut the eggplant in half and finely chop.
8 In a bowl, mash the eggplant pulp to a smooth puree.
9 In the same way, mash the skinned and deribbed green peppers.
10 In a deep bowl, combine the eggplant and pepper puree.
11 Stir in the oil and vinegar a tablespoon at a time.
12 Using a wooden spoon, beat vigorously until the mixture is smooth.
13 Add in the chopped tomato, parsley, garlic, salt and a liberal grinding of pepper.
14 Continue beating until all the ingredients are blended well.
15 Correct the seasoning.
16 Place in the refrigerator until chilled.
17 Can be served mounded on a platter as a first course or can also be spread on dark bread as an accompaniment to drinks.
Serving size: Complete recipe
Calories 765 Calories from Fat 498
% Daily Value*
Total Fat 56 g86.9%
Saturated Fat 8 g39.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5874.5 mg244.8%
Total Carbohydrates 65 g21.6%
Dietary Fiber 31.7 g126.7%
Sugars 26.9 g
Protein 13 g25.3%
Vitamin A 122.3% Vitamin C 558.7%
Calcium 19.5% Iron 37.7%
*Based on a 2000 Calorie diet