Post by Deleted on Sept 15, 2013 0:53:43 GMT
This is an Eastern European spread made from roasted vegetables that have been pureed. There are many variations on the recipe, this has some of my own tweaks to it.
Ingredients
Roasting (best done on a grill which is faster and has better flavor, but can be done in a 400* oven):
Roast the Eggplant and Zucchini with their skins on until fully cooked. Note, eggplants will take a very long time in the oven.
Toss the Mushrooms to coat with a few tablespoons of the olive oil and roast whole.
Brush the Red Peppers with Olive Oil and roasted until the skin turns black and peels.
Coarsely slice/chop the Onions and Garlic, saute.
Allow the vegetables to cool.
Putting it all together:
To easily peel the Eggplant and Zucchini, wrap in saran wrap and cut off the stem, then squeeze out the pulpy insides. Make sure to squeeze excess water from the Eggplant as the liquid is quite bitter.
Process all vegetables in a food processor until desired consistency - whether that be chunky or paste.
Combine all remaining ingredients in a pot and simmer for 30 minutes with a cover on.
Best served on some grain or artisan bread.
Recipe makes 96 oz. Last for about 2 weeks in the fridge. Freezes well. Requires pressure canning if preserving.
Ingredients
- 2 1/2 lb Eggplant
- 2 1/2 lb Zucchini
- 1 lb Mushroom
- 2 lb Red Pepper
- 1 1/2 lb Onion
- 12 cloves Garlic
- 6 oz can Tomato Paste
- 2 Tea Salt
- 1 Tea Pepper
- 2 Tea Paprika
- 3/4 Cup Olive Oil
Roasting (best done on a grill which is faster and has better flavor, but can be done in a 400* oven):
Roast the Eggplant and Zucchini with their skins on until fully cooked. Note, eggplants will take a very long time in the oven.
Toss the Mushrooms to coat with a few tablespoons of the olive oil and roast whole.
Brush the Red Peppers with Olive Oil and roasted until the skin turns black and peels.
Coarsely slice/chop the Onions and Garlic, saute.
Allow the vegetables to cool.
Putting it all together:
To easily peel the Eggplant and Zucchini, wrap in saran wrap and cut off the stem, then squeeze out the pulpy insides. Make sure to squeeze excess water from the Eggplant as the liquid is quite bitter.
Process all vegetables in a food processor until desired consistency - whether that be chunky or paste.
Combine all remaining ingredients in a pot and simmer for 30 minutes with a cover on.
Best served on some grain or artisan bread.
Recipe makes 96 oz. Last for about 2 weeks in the fridge. Freezes well. Requires pressure canning if preserving.