Active Time
N/A
Total Time
12 MIN
Yield
Serves : 3 cups
© Con Poulos

How to Make It

Step 1    

Roast the eggplant over a gas flame, turning occasionally, until charred all over and tender within, 6 minutes. Discard the stem and skin.

Step 2    

In a food processor, pulse the eggplant with the peppers, garlic, olive oil, lemon juice and parsley until chunky. Transfer to a bowl and season with salt and pepper. Serve with steak.

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