INGREDIENTS

INSTRUCTIONS

Place the eggplant directly over a grill or gas flame and roast, turning
frequently, until skin is charred and eggplant is soft. Transfer eggplant
to a cutting board to cool briefly. With wet hands, peel off all the black
skin, then carefully open the eggplant and remove the seeds. Place eggplant
in a bowl, cover with water and stir in the lemon juice. Let stand 30
minutes. Meanwhile, roast the peppers over the grill or flame, turning so
the skin is evenly charred. Transfer charred peppers to a plastic bag, tie
the top closed and let steam until cool to the touch, about 15 minutes.
Peel off the charred skin by hand. Cut away stems, seeds and veins, and
finely chop. Roast the onion over the grill or flame until charred. Let
cool, peel away charred skin, cut away stem, and finely chop. Remove the
eggplant from the water and squeeze dry. Pound eggplant, peppers, onion,
garlic and salt to a paste in a mortar. Add olive oil, walnuts, yogurt and
vinegar. Adjust seasonings and let stand at room temperature for a few
hours. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B34 broadcast 07-02-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-23-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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