Total:
5 hr
Active:
4 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Place the eggplant directly over a grill or gas flame and roast, turning frequently, until skin is charred and eggplant is soft. Transfer eggplant to a cutting board to cool briefly. With wet hands, peel off all the black skin, then carefully open the eggplant and remove the seeds. Place eggplant in a bowl, cover with water and stir in the lemon juice. Let stand 30 minutes.

Meanwhile, roast the peppers over the grill or flame, turning so the skin is evenly charred. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. Peel off the charred skin by hand. Cut away stems, seeds and veins, and finely chop.

Roast the onion over the grill or flame until charred. Let cool, peel away charred skin, cut away stem, and finely chop.

Remove the eggplant from the water and squeeze dry. Pound eggplant, peppers, onion, garlic and salt to a paste in a mortar. Add olive oil, walnuts, yogurt and vinegar. Adjust seasonings and let stand at room temperature for a few hours.

IDEAS YOU'LL LOVE

Grilled Eggplant and Goat Cheese Salad

Recipe courtesy of Giada De Laurentiis

Eggplant Parmigiana 2

Recipe courtesy of Alex Guarnaschelli

Eggplant Parmesan

Recipe courtesy of Tyler Florence

Smoked Brisket

Recipe courtesy of Tiffani Thiessen

Smoked Salmon

Recipe courtesy of Alton Brown

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Smoked Salmon Tea Sandwiches

Recipe courtesy of Ina Garten

Blinis with Creme Fraiche and Smoked Salmon

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking