In some countries eggplants are used to make salads that are more like dips. This recipe is quite easy, doesn't involve a lot of mess and is very nice. This goes well with poultry or meat or just as a dip with pitta bread
Play around with the type of vinegar you use to get different flavors. This recipe keeps a while and makes 8 very generous servings
1 large eggplant
1 large onion
1 red pepper
1 can pitted olives, drained (black have a stronger flavor, but green olives work just as well)
1-2 tbs minced garlic
1/3 cup olive oil
1/4 cup vinegar
salt and black pepper to taste
Preheat oven to medium heat (180°C). Wash the eggplant, don't peel it. Cut the eggplant, onion and red pepper into small dices. In a medium to large sized glass pan mix all the ingredients.
Bake for 45 minutes, stirring occasionally, or until the eggplant is tender.Transfer to a glass container, close tightly and let it sit for a day or two - if you can wait that long. Serve cold or at room temperature.
1 large eggplant
1 large onion
1 red pepper
1 can pitted olives, drained (black have a stronger flavor, but green olives work just as well)
1-2 tbs minced garlic
1/3 cup olive oil
1/4 cup vinegar
salt and black pepper to taste
Preheat oven to medium heat (180°C). Wash the eggplant, don't peel it. Cut the eggplant, onion and red pepper into small dices. In a medium to large sized glass pan mix all the ingredients.
Bake for 45 minutes, stirring occasionally, or until the eggplant is tender.Transfer to a glass container, close tightly and let it sit for a day or two - if you can wait that long. Serve cold or at room temperature.
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