Update my dinner status, I'm making this tonight.
1 chef marked this as Try Soon
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Wash peppers and eggplant. Dry. Pierce the eggplant....this helps so that the eggplant doesn't burst.
Peel the onion and cut in half. Place the eggplant ,peppers and onion on a hot grill until they are blackened. It is easier to peel the eggplant and bell peppers when their skin is blackened. You will need to turn them over so that all the sides get blackened. Take them off the grill and place them in a bowl and cover with plastic wrap. The steam that forms will help the skin come off the vegetables. Remove the skin from peppers and eggplant and cut them into pieces.
Do the same with the onion. Mince the garlic and the jalapeno. Place them in a pot on the stove on medium heat. Add oil and vinegar and seasoning. Mix.
Cook on low for at least one hour ...or longer. Cook and stir frequently so that it doesn't burn. When it is done, place the mixture in a blender and blend till smooth. Be careful...it is hot. If you want it more chunky don't blend it too long...use the pulse button.
You can return it to the pot for just a few more minutes. Place in jar/s. You can sterilize the jar/s and pour a little oil on top before sealing them. Serve with crostini, bread, meats, etc.
~Adapted from Mogwai Soup blog.
