| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Appetizers, Spreads, Snacks |
2 |
Cups |
INGREDIENTS
| 1 |
md |
Eggplant |
| 2 |
tb |
Extra-virgin olive oil |
| 1 |
|
3/4" piece ginger, julienned |
| 1 |
|
Jalapeno pepper, seeded & slivered |
| 1 |
ts |
Whole cumin seeds |
| 2 |
|
Yellow bell peppers, chopped |
| 1 |
md |
Zucchini, coarsely shredded |
| 2 |
|
Tomatoes, peeled, seeded & chopped |
| 2 |
tb |
Lime juice |
|
|
Salt & pepper |
|
|
Olive oil spray |
|
|
Minced cilantro for garnish |
INSTRUCTIONS
Pre-heat oven to 450F. Char eggplant over a moderate gas flame, turning it
frequently, until all the skin is blackened. Transfer to a baking dish &
bake until butter soft, 15 to 20 minutes. Cool slightly & scrape off most
of the charred skin. Coarsely chop. Heat oil in a skillet over moderate
heat. Add ginger, jalapeno & cumin & fry for 30 seconds. Stir in bell
peppers & saute till softened (6 to 8 minutes). Add zucchini & tomato &
cook for 2 minutes, cool slightly. Place eggplant in a food processor &
pulse briefly to puree coarsely. Add pepper mixture & process until the
vegetables are coarsely chopped. Add lime juice & season. Pack into a crock
& spray with olive oil. At serving time, garnish with cilantro. Cover &
store in fridge for 1 week.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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