Ingredients
Scale
- 1 small eggplant
- 1 large red bell pepper (or 1 – 2 large Hatch red chile peppers)
- 2 cloves garlic, peeled
- 1/4 of a small onion, cut into chunks
- 1 Tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- Juice of 1/2 of a small lemon
- 1 – 2 Tablespoons extra virgin olive oil
- Fresh cilantro, parsley or other fresh herbs
- 1 medium fresh garden tomato, peeled and chopped
Instructions
- Fire up your grill, poke the eggplant several times with a fork, then set it on the grill along with the peppers to roast. Cook until the skin is blackened, turning both the pepper(s) and the eggplant, to make sure all sides are nicely roasted. The eggplant will need more time on the grill to get fully cooked.
- Set the peppers in a bowl and cover with a plate. Let the eggplant and pepper(s) rest until they are cool enough to handle.
- Pull the stems, peels and seeds out of the peppers. Cut the top off the eggplant and cut into small chunks. Set both in a blender or mini food processor. Add the garlic, onion, tomato paste, vinegar, lemon juice, olive oil and herbs and pulse to process until the mixture forms a paste.
- Remove and stir in the chopped tomatoes. Serve on toasts or crackers, or as a spread for sandwiches, wraps, or over roasted cauliflower steaks, fish, chicken or meat.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: About 1/4 cup
- Calories: 58
- Fat: 3.8 g