Eggplant Puree with Parsley
Main Dishes • World
Description
Eggplant Puree with Parsley
Ingredients
- Eggplants 30 oz
- Olive Oil to taste
- Green Bell Pepper 1 piece
- Fresh Red Pepper 1 piece
- Parsley leaves 0 oz
- Wine Vinegar 2 tablespoons
- Garlic 3 cloves
- Coarse Salt to taste
- Ground Black Pepper to taste
- Pita bread to taste
Step-by-Step Guide
Step 1
Prepare the grill. Roast the eggplants on the grill until soft for 18–20 minutes. Allow to cool. Peel the eggplants, remove the seeds. Chop the eggplants, place in a colander, and let sit for 30 minutes.
Step 2
Heat 1/4 cup of oil in a large skillet over medium heat. Add the bell pepper and sauté for 10 minutes. Add the hot pepper and sauté until golden brown for about 5 minutes. Transfer to a food processor, add the eggplant, remaining oil, parsley, vinegar, and garlic. Blend to a paste with some chunky bits. Season with salt and pepper to taste. Chill. Serve with toasted pita.
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