Ingredients:
5 eggplants 2 poblano peppers 6 sweet red bell peppers 5 garlic cloves, crushed 16oz can of fire roasted roma tomatoes, skin removed and crushed, warmed in a pan 1/2 cup good olive oil Kosher salt to taste Freshly ground black pepper to taste
How to: Fire up your grill and roast eggplant and peppers on high temperature turning them occasionally till both eggplant and peppers collapse and look charred on the outside but not burned. Set eggplant aside to cool down a bit. Do the same with peppers but place them in a paper bag and close it; the steam will make it easier to peel them later.
You can find the full recipe HERE
Try it you won't regret ;)
bon appetit
No comments:
Post a Comment