Vegetarians take notice! Here is what amounts to an fantastic amount of vegetables all perfectly blended and cook to make the prefect thick dip or spread. Now I am fortunate enough to have my good friend Rafi make this basically to "clean out the fridge" and I was the lucky recipient of it. It is his recipe and his preparation I just took it and paired it with some Kashcaval cheese flat bread with parsley and made a nice plating. Believe you me the best plating in the world wont make crap tasting food any better but this dip deserved to shine and well here it is if you vegetarian this is outstanding recipe for you.
here we have Rafi preparing the eggplant for roasting
I splt a pita in half and put two thin slices of Kashcaval cheese on it then into a hot pan to melt the cheese
and here is my fun plating which I promptly ate with excitement. Here is the recipe please give it a try you can not love this.
one onion chopped
3 gloves of garlic
green pepper and one jalapeno pepper chopped
red pepper chopped
two large tomatoes chopped up
tablespoon pepper paste (like tomato paste but made of peppers)
red pepper flakes
half a cup of water and some parsley cook for 45 min low heat
one squeeze of lemon and one pinch of sugar
Roast the eggplant until soft seasoned with olive oil and kosher salt then cut into chunky pieces
Place the garlic onion red pepper, green pepper, jalapeno in a pot with olive oil and kosher salt and fry until broken down about 15 min. Now add the eggplant chopped tomatoes, pepper paste, red pepper flakes and handful of chopped parsley Add a cup of water and the juice of half a lemon and now simmer for about an hour until it it has a thick rustic consitansy check for seasoning and let come to room temp and serve with your favorite bread or crustinies. This is healthy heavan kids give it a try you wont be dissapointed
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