2 medium-sized eggplants
2 sweet red peppers
1 Hungarian hot pepper
2-3 sprigs scallions
2-3 sprigs parsley
1 garlic clove
3-4 tbsp extra virgin olive oil
1-2 tbsp red wine vinegar
Salt and freshly ground black pepper to taste
Slice eggplants in half lengthwise and roast in 400 degree oven for approximately 45 minutes, or until very soft and creamy. Allow to cool slightly, then scoop out inside of eggplants.
While the eggplants are baking, roast peppers on the grill or open fire until charred. Transfer to a tight-sealing jar or a plastic container with tight-fitting lid and let sweat for 15-20 minutes. When cool enough to handle, peel and seed. I strongly recommend wearing rubber gloves to peel hot peppers.
In a blender, pulse eggplants and peppers until they turn into small chunks or, if preferred, into a smooth paste. Transfer to a bowl. Pulse all remaining ingredients and add to the eggplant-pepper mixture. (If you don’t have a blender, just mince everything by hand.) Stir well and season with salt and black pepper to taste. Chill before serving (can be made a day in advance).
Serve with our Roasted Garlic-Sun Dried Tomato Bread.