I don’t always have the greatest memories of eating at my grandmothers’ as a small child. But, I do love and remember eating Challah or egg bread with her homemade eggplant relish. My husband and I have been making this for years and have tweaked it to fit our high flavor pallet. Continue reading to find out how you can make this in your home.
- 2 Eggplants
- 1/2 Onion
- 1 head of Garlic
- 1 Red Pepper
- 2 Tablespoons of Capers
- 2 Tablespoons Olive Oil
- 1/4 Cup of Vinegar
- Salt and Pepper to Taste
Place all vegetables on an oven safe dish (eggplant, garlic, red pepper, and onion). Roast vegetables at 375 for about an hour or until all vegetables have nice coloring and are extremely tender. They will look like this when done.
Place roasted vegetables in a bowl with ice water to shock and to make them cool faster and easier to peel off skin.
Next begin with eggplant, take out of water and remove skin and stem.
Then chop up eggplant, save all liquid and place in a bowl. (All chopping could be done with pulse function of a food processor but be careful not to over process.) We like ours on the chunky side so we hand chop.
Then repeat process with the roasted red pepper. First take off skin and stem off, but this time remove the seeds. Or at least try your best to remove
Then roughly chop and add to bowl with eggplant.
Roughly chop and add to bowl.
Remove garlic from peel, roughly chop. Add to bowl. Add olive oil, vinegar and salt and pepper. Mix together and place in the refrigerator. Better the second day after flavors have mingled.