2 large eggplants
1 green bell pepper
1 jalapeno pepper
1 packed cup fresh flat-leaf parsely
2 tablespoons red wine vinegar
3 cloves garlic
1/4 cup extra virgin olive oil
Freshly ground black pepper
First, grill the eggplant. This can be done over a hot charcoal grill, a gas grill on high, or in my instance - a grill pan. I set the heat to medium-high, and placed the whole eggplant into the dry pan. Turn every couple of minutes until charred and soft, about 20 minutes. Remove from the heat and let cool completely.
Peel the skin off of the eggplants, and scoop out the seeds. Roughly chop, and drain in a strainer for 30 minutes.
In the meantime, heat the 1/4 cup of oil in a large skillet over medium heat. Add the green bell pepper, roughly chopped, and cook for 10 minutes stirring regularly. Add the jalapeno, cored and chopped, and cook for 5 minutes until golden brown.
Transfer to the bowl of a food processor, along with the chopped eggplant, parsley, vinegar, garlic, and remaining oil. Season with salt and pepper, and process until slightly chunky.
Chill for at least an hour to meld the flavors.
I am such a snacker. I think I would eat every meal around a coffee table instead of a kitchen table, and tasting a million appetizers instead of ordering separate dinners, if I could. Also, dips are the best. This is so similar to a baba ganoush, just kicked up a notch. It is so much more fresh with the addition of parsley, and is a little spicy, thanks to a jalapeno!
Recipe from Saveur.
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