Eggplant and pepper spread:
6 grilled and peeled red bell peppers
2-3 grilled and peeled eggplants
3 medium size peeled and seeded tomatoes
4-5 crushed cloves garlic
5 tbsp of fresh and chopped parsley
5 tbsp sunflower oil
2 tbsp cider vinegar
salt (more or less to taste)
Grill eggplants and peppers, until blackened. Cut eggplant lengthwise so the bitter juices will drain. Transfer to a heatproof bowl and cover with plastic wrap to steam. When cool enough to handle, remove skins.
Puree eggplant and peppers in a food processor until smooth. Pour into a bowl and add the rest of the other ingredients.
2-3 grilled and peeled eggplants
3 medium size peeled and seeded tomatoes
4-5 crushed cloves garlic
5 tbsp of fresh and chopped parsley
5 tbsp sunflower oil
2 tbsp cider vinegar
salt (more or less to taste)
Grill eggplants and peppers, until blackened. Cut eggplant lengthwise so the bitter juices will drain. Transfer to a heatproof bowl and cover with plastic wrap to steam. When cool enough to handle, remove skins.
Puree eggplant and peppers in a food processor until smooth. Pour into a bowl and add the rest of the other ingredients.
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A photograph is showing two more ideas for fans of this delicacy kyopoolu: divide into three parts: the first part leave plain; to the second part add mayonnaise, into third part add Bulgarian sheep feta cheese.
i think I might need to try this one!
ReplyDeleteIt won't be a mistake.:) I love it!
ReplyDelete