Well, the name alone has kept me away from many similar sounding recipes, but when it comes from Smitten Kitchen, I just can’t help myself!
And good thing, this was fabulous! (Although the garlic was a bit offensive to my dinner partner later that evening.)
Makes about 2 cups
1 eggplant, about 1 pound
Half a large tomato or one Roma
2 to 3 small garlic cloves
3/4 teaspoon salt
Few grinds of black pepper
3 tablespoons vinegar
1 1/2 teaspoons vegetable oil
Preheat oven to 350 degrees. Prick the eggplant all over with a fork, and roast on a foil-lined baking sheet for 30 to 45 minutes, until soft. Make a few slashes in the bottom of the eggplant, and drain it in a colander for about 20 minutes. Cool completely.
Cut eggplant open and scrape out flesh and seeds with a fork onto a cutting board, discarding the skin. With a large knife, chop the eggplant flesh into very small bits. (Unfortunately, the food processor, although speedier, only purees the eggplant, leaving little texture.) Scrape into a medium bowl.
In a food processor, puree the tomato with garlic. Pour puree into bowl with chopped eggplant, add the salt, black pepper, vinegar and vegetable oil. Adjust seasonings to taste.