Eggplant and Red pepper "Caviar" Spread
This is great to use as a spread on low protein crackers, or cracker toasts. This can also be used as a dip with low protein baked chips made from low protein tortillas. This is a versatile all around dish to be enjoyed with either the starter or with the main meal.
Wash the eggplant and prick all over with a fork.
Roast it in the broiler for 30 minutes, rotating it from time to time, until the
skin is evenly charred. Roast the red pepper in the stove flame until the skin
is charred evenly on all the sides. Immediately cover the red pepper with a
paper towel and leave it for a few minutes. The skin will be easily peeled when
the pepper is cool. Slit the charred skin of the eggplant and scoop out the
flesh with a spoon.
Heat a teaspoon of the olive oil in a pan and sauté
the chopped onion and the peeled and chopped garlic for a few minutes on a
medium flame until the onion is glassy in appearance. Combine the sautéed
mixture with the roasted eggplant, red pepper, tomato sauce, jalapeno pepper,
rest of the oil, and salt in a blender. Blend all together until a everything is
processed into a coarse mixture. The texture can be either smooth or coarse
according to taste.
ROASTING TIME: 30 - 45 MINUTES
PUT TOGETHER: 10 MINUTES