This delicately flavored spread gets its zing from tomatoes and its heft from eggplant, and goes well with any heavy savory dish as a light lift.
- 3 red bell peppers
- 1 eggplant
- 1 15-oz can peeled crushed tomatoes (about 3 whole tomatoes, if using fresh, peeled and crushed by hand)
- salt and pepper (to taste)
- red pepper flakes (to taste)
- 1 pinch granulated white sugar
- dried or fresh dill (to taste)
Roast your red peppers and eggplant in a 450°F oven for about 20 minutes, turning every so often to blacken all sides. Alternatively, you can char them over a gas hob if you have one. Peel them and blitz in a food processor to puree.
Heat a skillet over medium heat with a little canola oil. Add the puree, tomatoes, salt and pepper, red pepper flakes, and sugar, and simmer until the liquid evaporates and the mixture thickens (about 25 minutes). Stir in the dill. Serve as an accompaniment to any dish and enjoy!
Research for this recipe came from here and here, in addition to picking a Bulgarian friend's brain.