Categories: pickles- relish
Ingredients
- 1 large eggplant, about 1 3/4 lbs.
- 3 Tbsp. extra-virgin olive oil, divided use
- 3/8 tsp. salt, divided use
- Pinch ground red pepper (cayenne)
- 1 Tsp. fresh lemon juice, or to taste
Directions
- Heat oven to 400 degrees.
- Slice eggplant in half lengthwise. With a paring knife, score flesh with deep cuts at 1-inch intervals, taking care not to cut through skin. Brush cut side with 1 Tbsp. of the olive oil. Sprinkle with about 1/4 tsp. salt. Place, cut side up, on a baking sheet.
- Gently peel papery white skin off outside of each head of garlic to reveal cloves without detaching them. Slice off top 1/2 inch of garlic heads. Place garlic on a sheet of aluminum foil. Brush each head with olive oil and replace cut-off portion. Drizzle 2 tsp. water onto foil. Pull ends of foil up and crimp tightly together to form a package. Place foil package on baking sheet with eggplant. Bake until eggplant is very tender, about 30 minutes.
- Remove pan from oven. Flip eggplants over to let juices drain off, about 5 minutes. With large spoon, scoop flesh from skin. Let sit another few minutes in a bowl. Blot eggplant with paper towels to absorb any excess liquid.
- Transfer eggplant to work bowl of a food processor. Squeeze soft pulp out of garlic skins and add to eggplant. Process several minutes until puree is smooth. With motor running, slowly drizzle in remaining salt, ground red pepper and lemon juice to taste.
- Cover and refrigerate until ready to serve (up to 5 days). Serve ar room temperature.
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makes about 2 cups