This recipe is from Eric Roberts of The Iberian Pig and was demonstrated at the Peachtree Road Farmers Market this summer. A lovely side dish, a lovely snack all by itself.
Ingredients:
4 tomatoes 2 medium eggplants 2 red bell peppers or local chilies 2 medium onions 1 head garlic 1/2 cup extra virgin olive oil 1/4 cup sherry vinegar As needed salt
Preparation:
Rinse the eggplant, peppers and tomatoes. Cut the eggplants in half lengthwise, and brush the cut side with olive oil and place cut side down on a prelit grill. Peel the onions, then place the peppers, and onions on the grill as well. You want to get a nice char on the vegetables with the open flame.
Mince garlic. In a mixing bowl, combine olive oil, vinegar and the minced garlic. Drizzle this over the vegetables after they finish on the grill. Taste for seasoning and serve.