| This recipe is liked by 0 person(s). |
Mediterranean Eggplant Relish
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| yield: Makes about 3 cups active time: 25 min total time: 1 1/4 hr To balance the red-wine vinegar and capers in this blend of smoky eggplant and red peppers, anchovies perfume the relish with a deep, savory... more › subscribe to Gourmet ingredients | |
| 1 (1 1/2-pounds) | eggplant |
| 3 | red bell peppers |
| 2 tablespoons | extra-virgin olive oil plus additional for coating |
| 1 teaspoon | finely chopped garlic |
| 1 tablespoon | red-wine vinegar |
| 1 tablespoon | drained capers, finely chopped |
| 2 tablespoons | finely chopped flat-leaf parsley |
3 anchovy fillets, finely chopped
preparation
Preheat oven to 450°F with racks in middle and upper third.
Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.
Turn on broiler.
Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.
Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe