RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Relish, Roasted Eggplant & Sweet Pepper - pareve
Serves 6-8 1 large eggplant, halved lengthwise 4 or 5 sweet red and green peppers, halved lengthwise 4 cloves garlic, minced 1 thick slice sourdough bread, crumbled 2 Tbs. olive oil juice of 4 medium lemons sea salt to taste parsley or mint leaves to garnish Broil eggplant and peppers skin side up until slightly charred and wrinkled. Eggplant should be soft when tested with a fork. Cool vegetables and remove as much of the skin as possible. Chop eggplant and peppers with garlic on a wooden chopping board or in a bowl until mixture is finely chopped. Mix vegetables, bread, olive oil, lemon juice and salt in a bowl. Taste and adjust seasoning. Store relish in a glass jar in refrigerator. It will keep up to a week.
