Balkan Grilled Eggplant and Red Pepper Dip

1. 1

   Prepare grill with medium-hot coals, or preheat broiler.

2. 2

   Prick each eggplant 6 times with fork.

3. 3

   Grill eggplants 40 minutes or broil 30 minutes, or until skins blacken and eggplants look collapsed.

4. 4

   Cool 10 minutes.

5. 5

   Grill or broil bell peppers 15 minutes, or until skins are blackened and blistered all over, turning every 5 minutes.

6. 6

   Transfer to bowl, and cover tightly.

7. 7

   Grill or broil chiles (if using) 3 minutes, or until most of skins blacken.

8. 8

   Transfer to bowl, and cover tightly.

9. 9

   Halve eggplants, and scoop out flesh, removing and discarding caps, seeds, and skins.

10. 10

    Chop remaining eggplant flesh.

11. 11

    (You should have about 2 cups.)

12. 12

    Peel, halve, and chop bell peppers and chiles, discarding caps and seeds.

13. 13

    Stir together chopped eggplant flesh, bell peppers, and 2 tsp.

14. 14

    chiles in bowl.

15. 15

    Add vinegar, oil, and garlic.

16. 16

    Season with salt and pepper, if desired.

17. 17

    Let stand 1 hour for flavors to meld.

18. 18

    Serve drizzled with oil and garnished with chopped parsley and olives (if using).

* Per serving · 4 servings · Values may vary.

No additional tips available.