Description
A wonderful, vegan, Eastern European bread spread, dip or side dish with roasted peppers and eggplant.
Ingredients
- 4 Red Bell Peppers
- 2 Small Eggplants
- 2 cloves Garlic, Grated
- 1 Onion, finely chopped
- 1 teaspoon Fine Sea Salt
- Pepper
- 1 teaspoon Hot Paprika Powder
- 2 Tablespoons White Wine Vinegar
- ½ cups Olive Oil
Preparation
Preheat the oven to 200 C/400 F.
Place the red bell peppers and the eggplants on a large rimmed baking tray lined with baking paper and bake them for about 20 to 40 minutes, depending on size, until the skin blackens and the vegetables are really soft. Alternately, for even better taste you can grill the veggies on a hot grill until charred on all sides.
Place the peppers in a plastic bag, seal the bag and leave them until they cool down a little. This will help with removing the skin afterward. Let the eggplants cool down as well. When cool enough to handle remove the skins of the vegetables. Remove the pepper stem and seeds.
Put the roasted veggies into a large bowl. Mash the vegetables, but not too finely. You should still have small chunks of the veggies here and there. Add the grated garlic clove, the finely chopped onion, salt, pepper and hot paprika powder. Mix well and add the vinegar and olive oil in a thin stream while stirring all the time. Adjust the taste with more salt and pepper if necessary.
We mostly eat this relish as a bread spread with some good feta cheese crumbled on top, but you can also have it as a side dish with grilled meats. Or you could even mix this with pasta.
