Post by Amani on Dec 22, 2008 18:22:27 GMT -5
Mediterranean Eggplant Relish
from "Gourmet" magazine, December 2008
To balance the red-wine vinegar and capers in this blend of smoky eggplant and red peppers, anchovies perfume the relish with a deep, savory note. Though this is a natural accompaniment to the zucchini latkes, it also makes a lively option for the potato ones.
1 (1 1/2-pounds) eggplant
3 red bell peppers
2 tablespoons extra-virgin olive oil plus additional for coating
1 teaspoon finely chopped garlic
1 tablespoon red-wine vinegar
1 tablespoon drained capers, finely chopped
2 tablespoons finely chopped flat-leaf parsley
3 anchovy fillets, finely chopped
Preheat oven to 450°F with racks in middle and upper third.
Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.
Turn on broiler.
Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.
Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.
Makes about 3 cups.
from "Gourmet" magazine, December 2008
To balance the red-wine vinegar and capers in this blend of smoky eggplant and red peppers, anchovies perfume the relish with a deep, savory note. Though this is a natural accompaniment to the zucchini latkes, it also makes a lively option for the potato ones.
1 (1 1/2-pounds) eggplant
3 red bell peppers
2 tablespoons extra-virgin olive oil plus additional for coating
1 teaspoon finely chopped garlic
1 tablespoon red-wine vinegar
1 tablespoon drained capers, finely chopped
2 tablespoons finely chopped flat-leaf parsley
3 anchovy fillets, finely chopped
Preheat oven to 450°F with racks in middle and upper third.
Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.
Turn on broiler.
Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.
Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.
Makes about 3 cups.