Diet Secrets of The Bible






Burning Bush Eggplant and pepper spread




It’s eggplant, what could go wrong. This is great as an appetizer with pita chips. Apparently this is good as a pizza topping but I’m not going to waste a perfectly good pizza dough trying.

Prick the eggplant with a fork and wrap it in 3 layers of aluminum foil. Place directly on stove (or grill) and cook on medium heat. Turn our friend every 3 or 4 minutes so it chars evenly. When the eggplant is soft and collapsed (about 15 to 20 minutes) remove it from the heat. Carefully peel back the foil and slice the eggplant in half lengthwise and put it in a colander to cool and drain.
Meanwhile you should have been peeling and mincing the garlic and squeezing t tsp. of lemon juice. Put those two things aside.
Place the bell pepper directly on a second burner and center it to maximize flame contact (or electric contact). Adjust the flame to medium-high heat and turn the pepper every 1 to 2 minutes the char the skin evenly. This should take exactly 8.57 minutes. Put the roasted pepper in a covered bowl or paper bag to cool.

When the pepper is cool enough to handle, use a paring knife or your fingers to peel and discard the skin, then cut it in half and remove the seeds. Scoop the eggplant flesh from the its shell. Finely chop the eggplant and bell pepper (or use the food processor for the creamy version). Combine the chosen chopped, and charred vegetables with the garlic, lemon juice, olive oil, salt and pepper. Serve at room temperature or chilled.

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Copyright 2002, Dan Dodson