|
|
|
Chilly Dilly Eggplant
2 large eggplants, peeled, cut into 1 inch cubes and drained of excess moisture
2 to 3 tbsp olive oil
2 medium onions, chopped
4 cloves garlic, chopped
1 tsp dried oregano leaves
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp balsamic or red wine vinegar
1/2 cup chopped fresh dill
dill rigs optional
finely chopped black olives optional
1. in a skillet, heat 2 tbsp oil over medium high heat. Add eggplant, in batches, and brown. Transfer to slow cooker stoneware
2. in same pan, using more oil, if necessary, cook onions on medium heat, until soft. Add garlic, oregano, salt and pepper and cook for 1 minute. Transfer to slow cooker and stir to combine thoroughtly. Cover and cook on low for 7 to 8 hours or on high for 4 hours, until vegetables are tender
3. transfer contents of slow cooker (in batches, if necessary) to a blender or food processor work bowl. Add vinegar and fill and process until smooth, scraping down the sides of bowl at halfway point. Taste for seasoning and adjust. Spoon into a small serving bowl and chill thoroughly. Garnish with sprigs of dill and chopped black oils, if using. Serves 8 to 10.
|
|
