Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Add the whole
Garlic (1 head)
(no need to oil or skin it) in the oven. Roast until tender, about 30 minutes.
Step 3
While the garlic is roasting, poke holes in the
Eggplant (1)
with a fork, rub with oil, and roast in the oven for 25-30 minutes or until the skin because soft and wrinkly. When ready, discard the skin and chop it into large chunks.
Step 4
Rub each
Red Chili Peppers (2)
with oil and set over a flame on a grill or gas stove until each side is charred black. Place in a bowl and cover with plastic wrap for 5 minutes. Peel and discard the skin, chop to remove flesh from the seeds and stem.
Step 5
Add
Olive Oil (15 mL)
and
Butter (15 g)
to a saute pan. Once hot, add the
Onion (1)
and cook on low for 15-20 minutes until caramelized.
Step 6
Add the roasted eggplant chunks, roasted red peppers, and
Olives (65 g)
to a food processor. Pulse.
Step 7
Squeeze in a few cloves of roasted garlic, sauteed onions,
Fresh Parsley (3 sprigs)
, a squeeze of
Lemon (1)
,
Tomato Paste (35 g)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Red Wine Vinegar (to taste)
. Pulse twice.
Step 8
Top with
Fresh Basil Leaves (to taste)
and serve with grilled
Pita Bread (to taste)
. Enjoy!
