Ingredients:
2 medium eggplant
1 sweet red pepper
1 Sweet yellow pepper
2 garlic cloves )minced
1 1/2 Tbsp Balsamic vinegar
1 tsp Kosher Salt
1/2 tsp. Black pepper
4 tbsp chopped parsley
3 Tbsp Extra virgin olive oil (EVO)
Procedure:
Pierce eggplant & peppers with fork.Place eggplant and peppers in roasting paan at 400. Roast for 1 hr. Or till they are both soft.
Set aside and let cool for 10 minutes.
Cut eggplant in 1/2 and scoop out flesh. Transfer to a food processor or blender. Pulse 3-4 times until chunky.Place in medium bowl.
Peel, seed and dice peppers. Add peppers to eggplant.
Add garlic, vinegar, parsley salt and black pepper. Mix well. Slowly add oil until combined.
Cool in refrigerator for 1 hr.
Serve with toasted pita chips or your favorite cracker.
Can be served chilled or warm.
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