Roasted Eggplant Compote Recipe

Roasted Eggplant Compote Recipes

Ingredients :

1 large eggplants

3 sweet red bell peppers

1 bunch scallions

1/2 cup balsamic vinegar

2/3 tsp salt

1/2 tsp freshly ground pepper

Method :

On a charcoal grill or under a hot broiler roast the eggplant 10-12 minutes per side until the flesh is soft and the skin is charred black. Cook completely. Remove the stem and skin and chop the meat roughly. Roast the peppers under the broiler or over an open flame until uniformly black on all sides. Place them in a plastic bag or closed container to steam and cool. When cooled, remove and discard stem, seeds and skin. Dice into 1/2 inch squares. Clean the scallions and remove and discard ends and dark tops. Slice thinly at an angle. Toss all ingredients together. Serve at room temperature.

Serves 4-6

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