Grilled Eggplant Red Pepper "Caviar"


This recipe comes to us courtesy of the Madison Area Community Supported Agriculture Coalition.  It was found in their book, “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” (third edition).  This recipe was adapted from Essentially Eggplant, by Nina Kehayan.

Makes 4-6 appetizer-size servings or serve this as a main course for two.

Ingredients:
2 sweet red peppers
1-1/2 pounds eggplant
1 sweet onion, thickly sliced, brushed lightly with a little olive oil
1 large tomato, finely chopped
2 cloves garlic
salt and pepper
3-4 Tablespoons olive oil
oil-cured black olives
Italian bread

Directions:
1.  Prepare charcoal in an outdoor grill.
2.  When the coals begin to flame, roast the red peppers, turning often, to blacken the skins all around.
3.  Remove to a cutting board, scrape off the skin with a sharp knife, and finely chop the flesh.
4.  When coals have burned down to medium-high heat, grill the whole eggplants and sliced onions, turning often,
until tender.
5.  Peel the eggplants; drain them a few minutes in a colander.
6.  Mash or finely chop the eggplant flesh and finely chop the onions.
7.  Combine eggplant, onions, red peppers, and tomatoes in a bowl.
8.  Mince the garlic, sprinkle it with a little salt, and mash it to paste with a fork or the back of a knife.
9.  Stir garlic and olive oil into eggplant mixture.
10. Serve with olives and hunks of Italian bread.

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