- 2 large eggplants, about 1 pound each
- 1 cup diced green bell peppers
- 2 tablespoons plus 2 teaspoons olive oil
- 4 teaspoons sesame seeds, toasted and ground
- 3 cloves garlic, mashed
- 2 teaspoons minced fresh mint
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
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1) Preheat oven to 500°F.
2) Pierce eggplant in several places and bake until skin is charred, 20 to 30 minutes. Remove eggplant from oven, place in paper bag, and let cool. Remove and discard skin. Cut pulp into cubes about 1-inch in size.
3) In a sealable container, mix together the eggplant, bell peppers, olive oil, sesame seeds, garlic, mint, salt, pepper, and paprika. Refrigerate until ready to pack.
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