Eggplant Caviar With Roasted Red Peppers

1. 1

   Adjust an oven rack to the middle position and heat the oven to 400 degrees.

2. 2

   Line a rimmed baking sheet with foil.Score the cut sides of the eggplant about 1 inch deep.

3. 3

   Drizzle the scored sides of the eggplant with 2 tablespoons of the olive oil and season with salt and pepper.

4. 4

   Lay the eggplant cut side down on the prepared baking sheet- roast until the eggplant is very soft, the skin is shriveled and shrunken, and a knife piercing the flesh meets no resistance, about 1 hour.

5. 5

   Let the eggplant cool until able to handle, about 5 minutes.

6. 6

   Set a small colander over a bowl (or in the sink).

7. 7

   Use a spoon to scoop the hot eggplant pulp out of the skins into the colander; discard the skins.

8. 8

   Scrape up any eggplant that has stuck to the foil and add it to the colander.

9. 9

   Let the pulp drain for 30 minutes.

10. 10

    Transfer the eggplant pulp to a cutting board and chop coarse; transfer the chopped eggplant to a bowl and set aside.

11. 11

    Heat 2 more tablespoons of the oil in a 10-inch nonstick skillet over medium heat until shimmering.

12. 12

    Add the onion - cook until soft, 5 to 7 minutes.

13. 13

    Stir in the garlic - cook until fragrant, about 30 seconds.

14. 14

    Stir in the tomato paste - cook until the mixture deepens in color slightly, about 3 minutes.

15. 15

    Stir in the chopped eggplant and cook until warmed through, about 2 minutes longer.

16. 16

    Move the eggplant mixture to a serving bowl.

17. 17

    Stir in the remaining 2 tablespoons olive oil, lemon juice, and red peppers, - season with salt and pepper to taste.

18. 18

    Cover and refrigerate until chilled, at least 1 hour or up to 2 days.

19. 19

    Stir in the dill and season again with salt and pepper before serving.

* Per serving · 4 servings · Values may vary.