- Servings: appetizer for 6 to 10
|2– 4 cloves||Garlic|
|1||Medium Red Onion, diced|
|½||Medium Sweet Red Pepper, diced|
|Juice of 1/2 To 1 Fresh Lemon|
|Kosher Salt & Black Pepper, to taste|
|1 tsp||Toasted Sesame Oil, optional|
|Warm Pita Wedges or Thin Slices of Sourdough Bagette|
Grill whole eggplant on charcoal or gas grill, or directly over gas flame. Turn as each side softens and collapses. Remove from heat when entire eggplant is soft; let cool until touchable.
Peel the charred skin off eggplant, taking care to remove all small bits. Reserve eggplant in large mixing bowl. Add diced onion, garlic, red pepper and juice of 1/2 lemon (about 1 1/2 tbsp.) Mix with fork until spreadable consistency. (Be sure that all of the long eggplant fibers are broken up.)
Add pinch Kosher salt, black pepper to taste and, if desired, sesame oil. Taste and add more lemon juice if seems a bit "flat." Refrigerate prior to serving. Serve cold with warm pita wedges or thin slices of sourdough baguette.
Fire grilled whole eggplant is key to this simple dishes delicious smoky flavor.