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Grilled Eggplant Spread

Mediterranean eggplant spread... a wonderful blend of ingredients that comes together in a wonderfully delicious way! A smooth grilled eggplant spread flavored with garlic, red pepper flakes and fresh parsley. The smoky flavor comes from the grilled eggplant and red bell pepper, and these flavors blend beautifully together. This is a dish that my mom used to cook a lot when I was young. It is a little unusual to grill the whole eggplant, but it was always a hit with everyone. Spread on pita chips or baguette slices.

Posted on February 25, 2010

Makes 8-10 servings

IngredientsGrilled Egg Plant Spread

4 large eggplants

3 red bell peppers

1/3 cup good olive oil

1 large yellow onions, chopped

2 cloves of garlic, minced

4 medium plum tomatoes, chopped

2 tsp salt

1 tsp black pepper

1 tsp red pepper flakes

4 tbsp fresh parsley, chopped


1. Place the whole eggplants on the grill, cover and grill until soft. Remove from the heat and let cool. When cooled, peel and chop the eggplants. Set aside.

2. Place peppers directly over the burner of a hot grill. Cook, turning often, until the skin of the red bell peppers is blackened and charred. Remove the peppers from the heat and place in the paper bag. Once cooled, peel, stem and seed.  Do not rinse the peppers off as you will wash away the flavor. Small bits of charred skin are O.K. Chop the peppers and set aside.

3. Heat the oil in a large skillet; add the chopped onions and garlic and sauté until soft. Add the chopped tomatoes and cook stirring occasionally for about 4-5 minutes.

4. Stir in the chopped eggplant and the chopped red bell peppers. Mix very well, season with salt, black pepper, red pepper flakes, and parsley. Cover and simmer on low, stirring occasionally, for 25-30 minutes. Adjust the seasonings to your taste.

Serve at room temperature with pita chips or baguette slices.




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