Cooking, Healthy HostessCarleneSeptember 20, 2011carlene helble, eggplant pepper recipes, recipe redux, vegetable spread

Roasted Eggplant Pepper 'Schmeer'

Cooking, Healthy HostessCarleneSeptember 20, 2011carlene helble, eggplant pepper recipes, recipe redux, vegetable spread

It's Recipe Redux time again, and this time the prompt is condiments. When I hear condiments I think of all the times I use ketchup only to hear my fiance say "That's yankee sauce." (He prefers mustard). To which I lovingly say "Do you want me to cook any more?" But one condiment we both adore is GARLIC paired with veggies, something way better than ketchup and mustard. So instead of spunking up one of the usual sauces I'm focusing on a vegetable based combination to add to pasta, over an omelette, or on crusty bread.

Ingredients:

Makes 6-8 servings

1.5 bell peppers
1 medium egg plant
4 garlic cloves
2 T olive oil
1/2 T salt
generous squeeze of lemon

Possible Add-ins:

Red pepper flakes
Cumin
Mint and Sour Cream
Capers

Directions:

Roast peppers and eggplant until skins are blistered, turning all sides so they are cooked evenly. Remove them and place in a bowl covered with plastic wrap. Cool until you are able to handle them.

Remove the skin and seeds from the vegetables. Finely dice the eggplant and peppers and add to a bowl with the remaining ingredients.

Look at the texture. Are you thinking of something a little smoother? You can always puree half (I did using a stick blender aka the 'schhuzhie'.) and add back in or leave as is. Combine well and store in the fridge.

Looking for more recipes? Check out these from fellow Reduxers:

Deanna Segrave-Daly - Teaspoon of Spice:

Sicilian Relish

Cherie Schetselaar Grain Crazy:

Fry Sauce

Dr Barb - Nutrition Budgeteer:

Jalapeno ranch dressing

Elizabeth Jarrard- Don't (White) Sugar-Coat it:

Spicy Tahini Dressing

Kara Lydon - Peace, Love, and Food:

Edamame Hummus

Kat Lynch - Eating The Week: