Eggplant and Red Pepper Relish with Feta Butter
3 large sweet red peppers (about 1-1/2 pounds total)
1 large eggplant (about 1 pound)
1 small tomato
2 large cloves garlic, minced
2 tablespoons finely chopped fresh parsley
1/4 cup olive oil
1 tablespoon red wine vinegar
1-1/2 teaspoon lemon juice
1/2 teaspoon salt
freshly ground pepper
3/4 cup unsalted butter
1/2 cup crumbled feta cheese(about 2 ounces)
4 ounces cream cheese
Wash and dry peppers and eggplant. Broil peppers about 3 inches from heat for 5 to 8 minutes on each side or until skin is blistered and charred. Place peppers in plastic bag, close bag and let steam for 10 minutes. With sharp knife, peel, core and chop peppers into 1/4-inch chunks. Transfer to medium bowl.
Broil eggplant about 4 inches from heat, turning every 5 minutes, for about 20 minutes or until skin is charred and flesh is tender when pierced with skewer. When cool enough to handle, peel eggplant. (If seeds are coarse and dark, scrape out and discard.) Drain for 10 minutes in sieve. Chop finely; add to peppers.
Peel, seed and chop tomato finely. Stir tomato, garlic, parsley, oil, vinegar, lemon juice, salt, and pepper to taste into pepper-eggplant mixture. Refrigerate for a few hours to let flavors blend. Taste and adjust seasoning, if necessary.
Blend together all ingredients just until smooth. Transfer to airtight container and keep chilled. For easy spreading, bring to room temperature before serving. Makes 1-3/4 cups.
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