Follow these steps for perfect results
Eggplant
Medium to Large
Olive Oil
Onion
Chopped Fine
Green Pepper
Stem and Seeds Removed, Chopped Fine
Garlic
Minced
Diced Tomatoes
Drained
Ketchup
Salt
To Taste
Ground Black Pepper
Rye Bread
For Serving
Sugar
To Taste
Lemon Juice
To Taste
Preheat oven to 350°F (175°C).
Pierce the eggplant with a fork in several places.
Place eggplant in a roasting pan.
Roast for about 30 minutes, or until soft.
Remove the pan from the oven and let the eggplant cool.
Slice the eggplant in half and remove the pulp.
Chop or puree the eggplant pulp to your desired consistency.
Discard the eggplant skin.
In a large saucepan or saute pan, heat the oil over medium-low heat.
Saute the onion, bell pepper, and garlic until tender and the onion is translucent.
Add the pureed eggplant, drained diced tomatoes, ketchup, salt, and pepper.
Simmer over low heat, stirring frequently, for 40 minutes.
Add lemon juice and sugar to taste.
Stir to combine.
Transfer the mixture to a bowl and let it cool.
Refrigerate until cold.
Serve as a spread over crackers, pumpernickel, or rye bread.
Expert advice for the best results
For a smokier flavor, roast the eggplant over an open flame.
Add a pinch of red pepper flakes for a little heat.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Garnish with fresh parsley and a drizzle of olive oil.
Serve with pita bread or crackers.
Serve as part of a meze platter.
Complements the smoky flavor.
Discover the story behind this recipe
Popular appetizer in many Mediterranean and Middle Eastern countries.
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