The hardest part of this recipe is washing and chopping the ingredients! Typically, I prepare a similar spread using my grandmother's method: mixing roasted and peeled eggplants with chopped fresh tomatoes and onions, seasoned with salt and oil. This version isn't better or worse—just different. The eggplants remain the star, and the other ingredients can be adjusted to taste. Even the dressing is up to you.
- 6 large eggplants
- 3 red sweet peppers
- 4 tomatoes
- 1 fresh chili pepper
- olive oil
- white wine vinegar or balsamic vinegar
Preheat the oven to 160°C. Wash the eggplants and peppers, and prick them with a fork. Place the eggplants on parchment paper and roast for 30 minutes. Rub the sweet peppers and chili with oil, and score the tomatoes around the middle or cut them in half. Add these to the oven and roast everything for an additional 30–40 minutes.
Place the roasted peppers in a bowl and cover with plastic wrap for 10–15 minutes. This will soften the skin, making it easier to peel. Peel the eggplants and tomatoes, then chop finely (or pulse a few times in a blender, being careful not to over-puree). Chop the peppers and the chili flesh.
Season the mixture with salt and vinegar to taste. Garlic lovers can press in a clove of garlic for extra flavor. Let the spread sit for a few hours in the refrigerator to develop its flavors.
Enjoy this spread on its own, with fresh black bread or bruschetta. It pairs wonderfully with grilled fish, tuna meatballs, or tender poultry cutlets.
Preheat the oven to 160°C. Wash the eggplants and peppers, and prick them with a fork. Place the eggplants on parchment paper and roast for 30 minutes. Rub the sweet peppers and chili with oil, and score the tomatoes around the middle or cut them in half. Add these to the oven and roast everything for an additional 30–40 minutes.
Place the roasted peppers in a bowl and cover with plastic wrap for 10–15 minutes. This will soften the skin, making it easier to peel. Peel the eggplants and tomatoes, then chop finely (or pulse a few times in a blender, being careful not to over-puree). Chop the peppers and the chili flesh.
Season the mixture with salt and vinegar to taste. Garlic lovers can press in a clove of garlic for extra flavor. Let the spread sit for a few hours in the refrigerator to develop its flavors.
Enjoy this spread on its own, with fresh black bread or bruschetta. It pairs wonderfully with grilled fish, tuna meatballs, or tender poultry cutlets.
