With just 5 ingredients you'll have this crave worthy "Ikra" - Eggplant Caviar or grilled Eggplant and Pepper salad recipe ready in no time.
Serve with crusty baguette, ciabatta or fluffy pita. It's my mama's signature recipe that I am sharing with you. Ready? Let's go!
Ikra
1 large firm eggplant - washed
1 medium Vidalia onion - peeled and quartered
1 large green bell pepper - washed
1 small jalapeno pepper - washed
2 - 4 cloves garlic - measure with your heart
1 small can tomato sauce
Salt & Pepper to taste.
Food processor
Either on your outdoor BBQ or indoor gas open grill (make sure your ventilation is on) char the first four vegetables to your liking. When done remove onions and jalapeno to processer, add garlic cloves. Place pepper in a paper or plastic bag to steam. This will make peeling the skin easier. When cooled, peel and transfer to processer. When cool to handle, slice eggplant open in half vertically and scoop out the meat. Place meat into food processor. Toss scraps.
Begin to pulse away at your ingredients in the processor. You want a slightly chunky-ish consistency not overly smooth. Remove mixture to medium sized sauce pot. Add the 1 small can of tomato sauce, season with salt and pepper - to taste.
On medium low simmer till most of the water has evaporated and thickened. Taste for seasoning.
Remove to decorative bowl if serving right away or a container with lid to cool in fridge. May be served right away or cold. Serve with bread or crackers of choice. Will keep in the fridge for about 7 days.
Bon Appetit!
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