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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Smoked Spiced Eggplant Puree

Recipe courtesy of Michele Urvater

Eggplant Caviar

Recipe courtesy of Pilar Sanchez

Roasted Eggplant Caponata

Recipe courtesy of Ina Garten

Eggplant and Tomato Stew

Recipe courtesy of Michelle Bernstein

Grilled Eggplant Pizza

Recipe courtesy of Michael Chiarello

Warm Potato Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories