vegetarian - serves 4
submitted by sura sevastopolous
directions
- Heat an outdoor grill, as this can be a smoky process. With a fork, puncture the eggplants in several areas
on all sides. Place directly on hot grill, and cook until first side is charred black. Turn and do same with
all sides, until eggplant is charred and inside seems tender and mushy.
- This can take about one half hour or more.
- When eggplants are black and soft, remove to a platter. Peel the charred skin off the eggplant and remove
the flesh to a bowl. if you find very hard dark parts in the flesh, discard them.
- Chop/puree the rest with a wire whisk (Do not use a processor or blender. There should be some texture in it.)
- Make sure the eggplant is hot. If not, reheat it.
- Slowly add the olive oil, while stirring with a whisk, making sure the olive oil is incorporated into the eggplant.
then add the sugar, lemon juice and the Vino de Milo Mediterranean Pinot Grigio Sauce. Season with salt and
pepper to taste.
- Mince the onion and green pepper and add to the eggplant mixture. Chill.
- Serve cold or room temperature, with toasted pita, for dipping.
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