1 md Eggplant
2 tb Extra-virgin olive oil
1 ea 3/4" piece ginger, julienned
1 ea Jalapeno pepper, seeded &
-- slivered
1 ts Whole cumin seeds
2 ea Yellow bell peppers, chopped
1 md Zucchini, coarsely shredded
2 ea Tomatoes, peeled, seeded &
-- chopped
2 tb Lime juice
Salt & pepper
Olive oil spray
Minced cilantro for garnish
Pre-heat oven to 450F. Char eggplant over a moderate gas flame, turning it
frequently, until all the skin is blackened. Transfer to a baking dish &
bake until butter soft, 15 to 20 minutes. Cool slightly & scrape off most
of
the charred skin. Coarsely chop.
Heat oil in a skillet over moderate heat. Add ginger, jalapeno & cumin &
fry
for 30 seconds. Stir in bell peppers & saute till softened (6 to 8
minutes).
Add zucchini & tomato & cook for 2 minutes, cool slightly.
Place eggplant in a food processor & pulse briefly to puree coarsely. Add
pepper mixture & process until the vegetables are coarsely chopped. Add
lime
juice & season. Pack into a crock & spray with olive oil. At serving
time,
garnish with cilantro.
Cover & store in fridge for 1 week.
