| Ingredients | |
|---|---|
| 4 | eggplants |
| 1/2 cup | roasted garlic (3-4 bulbs) |
| 1/2 jar | preserved eggplant |
| 1/2 cup | parsley |
| 1/2 cup | capers |
| 4 | roasted Jimmy Nardello peppers |
| 1/2 cup | olive oil |
| 1/2 cup | lemon juice |
| – | salt to taste |
Serves 8 people as an appetizer or side dish
Preheat your oven to 375º F. Add 3 to 4 whole garlic bulbs to a baking sheet and generously drizzle with olive oil. Add peppers to a second baking sheet and place both sheets in the oven. Remove the peppers after 25 to 30 minutes (once they have browned on the outside), and remove the garlic after 30 to 40 minutes (once browned and tender to touch). Once cooled, remove the garlic from the bulbs by squeezing from the top.
Cut whole eggplants longways into wide strips with equal surface area of skin and interior flesh. Heat a sauté pan on high heat, then add oil and eggplant strips. Cook all sides of the eggplant until they have a golden brown color (inside) or char (outside skin). Remove from heat and allow to cool.
Chop up garlic, preserved eggplant, parsley, peppers, and capers, then mix. Chop up your cooked eggplant into small, bite-size pieces, then mix everything together with the olive oil and lemon juice and salt to taste.
