Eggplant & Pepper Dip with Yogurt
Source of Recipe
Fine Cooking.
List of Ingredients
2 small globe eggplant (a little less than 3/4 lb. each)
Juice of 1 lemon
1 small green bell pepper
1 or 2 fresh green chiles, such as jalape�o, cored, seeded, and minced
2 tsp. minced garlic
1/2 cup plain yogurt
2 Tbs. finely chopped walnuts
2 tsp. red-wine vinegar; more as needed
2 Tbs. extra-virgin olive oil
Kosher salt
1 Tbs. minced fresh flat-leaf parsley (optional)
Recipe
Light a grill fire. Grill the eggplant over the open fire or gas flame, turning them frequently, until the skins are black and parched and the flesh feels soft when pierced with a fork, about 10 minutes. When cool enough to handle, peel the charred skin and put the flesh in a colander. Sprinkle with the lemon juice and let stand for 10 minutes.
Meanwhile, grill the bell pepper until it�s soft and blackened on all sides, about 15 minutes. Seal the pepper in a paper bag for about 15 minutes to cool, and peel when cool. Remove the seeds; peel and chop the flesh. Gently squeeze the liquid from the eggplant and transfer the pulp to a mortar or a food processor, along with the bell pepper and chiles. Grind or pulse to a coarse pur�e. Stir in the garlic, yogurt, walnuts, vinegar, and olive oil; taste and add salt and more vinegar if you like. Mound in a serving bowl and let stand at room temperature for several hours. Garnish with minced parsley, if you like, and serve at room temperature with crusty bread, pita triangles, or crackers.
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