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Roasted Red Pepper And Eggplant Spread

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Ingredients

Adjust Servings:
1 eggplant, large
6 - 8 red peppers, large
1 (8 ounce) can tomato sauce (hunts preferably)
1 garlic clove, crushed
1 ounce red wine vinegar
1 ounce olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon crushed red pepper flakes (optional)

Nutritional information

349.7
Calories
143 g
Calories From Fat
15.9 g
Total Fat
2.2 g
Saturated Fat
0 mg
Cholesterol
921 mg
Sodium
41.8 g
Carbs
17.1 g
Dietary Fiber
25.2 g
Sugars
7.5 g
Protein
1463g
Serving Size

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Roasted Red Pepper And Eggplant Spread

Features:
    Cuisine:

    This is just like my Baba (grandmother) use to make! So good, you can eat it with a soup spoon. We liked it at room temp instead of chilled. It was really great on fish too!

    • 80 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Roasted Red Pepper and Eggplant Spread (Macedonian Tolcheni), Balkan Caviar This vegetable spread is a staple in the countries of Macedonia, Bulgaria, Serbia and Croatia although it goes by different names Our family makes it in large batches during the summer months when the peppers and eggplants are in season and freeze in 8 oz portions to last through the winter It is used as a condiment or dip and delicious served with Lamb and over rice Enjoy!, This is just like my Baba (grandmother) use to make! So good, you can eat it with a soup spoon We liked it at room temp instead of chilled It was really great on fish too!, Balkan Caviar This vegetable spread is a staple in the countries of Macedonia, Bulgaria, Serbia and Croatia although it goes by different names Our family makes it in large batches during the summer months when the peppers and eggplants are in season and freeze in 8 oz portions to last through the winter It is used as a condiment or dip and delicious served with Lamb and over rice Enjoy!


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    Steps

    1
    Done

    Take the Eggplant and Peel, Slice, Chop It Into Cubes Then Sprinkle With Salt and Allow to Drain in Colander at Least 1/2 Hour. Then Place Eggplant in Pyrex Bowl, Cover With Plastic Wrap and Microwave on High 8 to 10 Minutes, Stirring 1/2 Time During Cooking.

    2
    Done

    Then Take the Red Bell Peppers and Wash, Dry and Place Under the Broiler Turning the Peppers as Skin Turns Black on All Sides (5-10 Min). Remove Peppers from Broiler, Place Them Into a Pyrex Bowl, Cover With a Clean Kitchen Towel and Allow to Cool. (you May Use Your Own Method of Removing All the Pepper Skins) Remove Skins, Discard and Seeds Then Place in Food Processor and Blend 5 to 10 Seconds. Add Cooled Eggplant and Pulse Processor 5 Times Until Blended. Avoid Over Processing. Pour the Blended Eggplant / Pepper Mixture Into Bowl.

    3
    Done

    Add the Garlic, Tomato Sauce, Olive Oil and Season to Taste With Salt and Pepper. Add Crushed Red Pepper Flakes If Desired. Stir Together.

    4
    Done

    Cover and Refrigerate Overnight.

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    Grace White

    Pastry prodigy whipping up delicate and delicious pastries with finesse.

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