Bulgarian Eggplant and Pepper Dip

• Ingredients

  • 2 medium eggplants
  • 3 medium red bell peppers
  • 3 small red or green hot peppers
  • 1 onion, minced
  • 3 garlic cloves, minced
  • salt and freshly ground pepper
  • Hot paprika or cayenne pepper to taste
  • 2 to 3 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar or lemon juice

• Directions

  1. Preheat oven to 400F and prick eggplants a few times with a fork.
  2. Bake eggplants until very soft in a shallow roasting pan for 45 minutes, turning once halfway through.
  3. Broil bell peppers, turning them often, for about 15 minutes or until their skins blister all over. Transfer them to a bowl and cover tightly with plastic wrap. Broil or grill fresh hot peppers for 5 minutes, turning them often Transfer to a covered bowl. Let stand for 10 minutes, then peel peppers using a paring knife or hands. Remove caps, seeds, and ribs. Drain well.
  4. Chop eggplant and peppers very fine with a knife or puree them in a food processor, leaving a few chunks. Transfer to a bowl.
  5. Heat 2 tbs oil in a skillet. Add onion and cook over medium-low heat for about 7 minutes or until softened. Add garlic and cook for 1/2 minute. Add to eggplant mixture and mix well.
  6. Season to taste with salt, pepper, and hot paprika. Stir in vinegar and remaining oil.

• Varsano Variations

  • For a more refined flavor, remove eggplant from the skin. Discard skin. Omit hot peppers for a less spicy version.
  • Add chopped fresh parsley
  • Add ground cumin
  • Add pitted kalamata olives sliced or garnish
  • Feta cheese a sprinkle for garnish