This recipe has countless variations, so I present the version that mom taught me. Some people add tahini, but I think that ruins it--I like the zingy flavor this version has. This recipe is best made in late summer, when you have the grill going.
- 2 or more pounds eggplant, preferably small tender ones
- 3 bell peppers, green or red
- 1/2 red onion, diced finely
- 1 lemon, juiced
- 1/3 c. good olive oil
- 2 Tbsp. fresh parsley, chopped finely
- salt and pepper - be generous with both
- 1/2 tsp. ground coriander
- pinch of sugar
- pinch of cayenne
Comments
This recipe made for an excellent appetizer last night and would also serve as a good lunch (for me at least)!
Thanks for posting this one.