Ingredients
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1 medium onion (diced)
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2 tbsp garlic (minced)
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1 cup red bell pepper (diced)
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1 tbsp wine vinegar
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1 large eggplant
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1 tbsp olive oil (or 16 sprays of MarDona Garlic Olive Oil)
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1/4 tsp pepper
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1 tbsp curry powder
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1/2 tsp salt
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1 tbsp parsley (minced)
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1 whole juice of lemon
Directions
1. Roast the eggplant and red bell peppers in a preheated 400 degree oven. With a sharp knife, make incisions all over the eggplant and place on a lightly oiled baking sheet. Add the peppers to the pan and bake until both are thoroughly soft and wrinkled all over, or about 1 hour.
2. Put the bell peppers in a covered bowl to steam for 10 minutes or so. When peppers and eggplant are cool enough to handle, scrape off the skins and discard. Saute onion and garlic in olive oil. Blend in a food processor with eggplant pulp and all other ingredients until slightly chunky or smooth. Adjust seasonings.
3. Serve this exotic tasty eggplant spread as part of a salad plate or with crackers, or even blended with a small amount of yogurt and served as a dip.