(recipe from Saveur magazine)
2 lbs. eggplant (about 2 large eggplants)
1/2 cup olive oil
1 green bell pepper, cored and roughly chopped
1 jalapeno, stemmed, seeded, and roughly chopped
1 cup flat-leaf parsley leaves
2 Tbsp. red wine vinegar
3 cloves garlic, minced
salt & pepper, to taste
toasted pita, for serving
Build a hot fire in a charcoal grill or heat a gas grill to high. Grill eggplants, turning, until charred and soft, 18-20 minutes. [I just roasted the eggplants whole in the oven for about an hour.] Let cool. Peel eggplants; scoop out seeds. Chop eggplants; drain in strainer for 30 minutes.
Heat 1/4 cup oil in a 12" skillet over medium-high heat. Add peppers; cook for 10 minutes. Add jalapenos and continue cooking until golden brown, about 5 minutes. Transfer to bowl of food processor along with reserved eggplant, remaining oil, parsley, vinegar, and garlic. Process until slightly chunky. Season with salt and pepper. Chill to meld flavors. Serve with pita.
(Tangy! I did not strain my eggplant, which cut time, but my dip ended up a little too watery. Also, since I just roasted in the oven instead of grilling, my dip may not have been as smoky as intended. But I enjoyed this, nonetheless, eaten on rice crackers and tortilla chips, as I'm trying to avoid wheat.)
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