by epicureanodyssey
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epicureanodyssey's Notes:
Expand1 large eggplant, skin on, medium dice Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
1 small red onion, medium dice Ask a question about this ingredient
1/2 each red & yellow bell pepper, medium dice Ask a question about this ingredient
4 medium garlic cloves, minced Ask a question about this ingredient
1/2 cup golden raisins or currants Ask a question about this ingredient
1 pound cherry tomatoes, quartered, or grape tomatoes, halved Ask a question about this ingredient
1 teaspoon Spanish smoked paprika Ask a question about this ingredient
1/2 teaspoon crushed New Mexico red chile (chile caribe) or red pepper flakes Ask a question about this ingredient
1 tablespoon good quality sherry vinegar Ask a question about this ingredient
1 tablespoon good quality balsamic vinegar Ask a question about this ingredient
1/2 cup mint leaves, chiffonade (cut into very thin ribbons) Ask a question about this ingredient
kosher salt, to taste Ask a question about this ingredient
freshly milled black pepper, to taste Ask a question about this ingredient
Preheat the oven to 450 degrees F.
Ask a question about this stepOn a rimmed sheet pan, toss the eggplant with 1/4 cup olive oil and 1 teaspoon salt. Spread the eggplant into one layer and put into the oven. Gently turn the eggplant with a spatula every so often. Roast until tender, about 20 or so minutes. Remove from oven and cool.
Ask a question about this stepIn the meantime, heat 1/4 cup olive oil in a saute' pan. Add the onions and bell peppers and cook until slightly caramelized. Add the minced garlic and raisins or currants and cook until fragrant. Remove from heat and set aside to cool.
Ask a question about this stepIn a mixing bowl, combine the onion mixture, roasted eggplant, tomatoes, smoked paprika, New Mexico chile, vinegars and mint. Gently toss to combine. Season with salt and pepper to taste.
Ask a question about this stepTransfer to a serving bowl and serve at room temperature with pita chips.
Ask a question about this stepMy garden is overflowing with eggplant, tomatoes and mint. I made this recipe and it was so good! It got even better the 2nd day. The raisins added just the right amount of sweetness and the mint gave it a wonderfully herbaceous flavor, not at all overpowering. Making again for a party this weekend. Love it. Thanks you!
Thanks! And, no, it is not my artwork...great, though, huh!!
Sounds delicious...is that your lovely artwork?
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Wish I were there to share:-)!!