RFCJ RECIPE ARCHIVE
Posted by : Evelyn Greenberg Eggplant or Green Pepper Spread - pareve
I don't know the name either or how it's spelled, but I think I know the eggplant dish you mean. In my family it was called something like --pottljello-. It was supposedly Romanian. 2 or 3 large eggplants 6 or 7 large green peppers 1 medium onion olive oil kosher salt My mother used to roast the eggplants and peppers over the gas burners on the stove, but I don't recommend that! Put the eggplant and peppers on cookie sheets or anything rather flat and roast them in a very hot (450 degrees) oven until very soft. You may want to pierce the eggplants so they don't burst. The smell is heavenly! Like Fall leaves. Let the eggplants and peppers cool. Then cut the top off the eggplants and peel. Put in a large bowl. Run the peppers under cold water and peel off the thin outer layer. Put the peppers in the same bowl. Run the peppers and eggplant thru a food processor to chop fine. Try to keep from gettin too done, mushy. My mother used to chop them in a wooden bowl! Return processed stuff to bowl and add the onion, grated (either in the food processor or hand grater. Add a little olive oil (2tbs, approx) Add salt to taste. Chill and enjoy! Either as an appetizer salad or on crackers. It's great.
