BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSINGRoasted Eggplant & Pepper Spread
Ingredients:
1 large globe eggplant, cut in half
2 large red bell peppers, seeded & cleaned
1 large yellow bell pepper, seeded & cleaned
4 cloves garlic, minced
2-4 Tablespoons EVOO
1/4 cup pine nuts, toasted
1 teaspoon cumin seed, toasted and ground
1 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1/4 cilantro bunch, chopped
1 Tablespoon sherry vinegar
1/4 cup parsley, chopped
To Taste, ground pepper and coriander
Method:
Brush the eggplant halves with EVOO; Coat peppers with EVOO and place on roasting pan. Place in 475 degree F. oven until eggplant separates from skin. Cool and chop eggplant and peppers. Toss with garlic and remaining ingredients (pine nuts, cilantro, lemon juice, spices, vinegar parsley, pepper, coriander.) Serve at room temperature but store in the refrigerator until needed.
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