Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
5 hr
Prep:
4 hr
Cook:
1 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.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Eggplant Parmesan Meatloaf

Recipe courtesy of Giada De Laurentiis

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

Smoked Almond Stuffed Dates

Recipe courtesy of Rachael Ray

Spinach and Smoked Gouda Crustless Quiche

Recipe courtesy of Food Network Kitchen

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Wild Rice Salad

Recipe courtesy of Ina Garten

Broccoli Salad

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.