Reviewed: May 14, 2012

I know charring is a big part of this recipe, but I did not because I did not want it all mushy. Tasted great but i think some sour addition will make it even better.

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VIVNIDHI

Reviewed: Jan. 4, 2012

Yummy dish. I didn't have red peppers on hand, only yellow and green, but this came out wonderful anyway. I served it room temperature as a side dish to a baked fish (close to a chicken parm type dish) and it was an excellent compliment. Thanks for sharing this...

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kajajo

Cooking Level: Expert

Reviewed: Aug. 23, 2011

MM I went to the farmers market today and got some eggplants I wasn't sure what to do with. This recipe reminded me of a spread I had bought from Trader Joe's one time. I liked the person's idea of using it as a dip and I also had to make it with what I had.. a couple eggplants, some orange bell pepper, a little green bell pepper, dried parsley. salt and pepper. olive oil and minced garlic. Eating it with some triscuits for a deliciously healthy snack tonight :) yummyyy

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TheSpatula

Cooking Level: Intermediate

Living In: Fort Hood, Texas, USA

Reviewed: Aug. 13, 2011

So delicious! And my boyfriend loved it too. Unfortunately (and surprisingly) my son did not. I had trouble getting some of the thinner skin off the peppers, but it didn't affect the end result. I cut everything into same-size chunks and served it on toast...now I'm putting the extra into everything because it's so good!

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Reviewer:

ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 11, 2011

This recipe was absolutlely outstanding. I only used only 3 red peppers (no yellow ones) so I had about equal parts pepper and eggplant. I diced all the veggies and served it with flatbread crackers. Even the self-avowed eggplant haters loved this recipe. The next time I made it, I played around with the recipe and added some chopped green olives to the mix. Again it was wonderful. It goes great with pasta as well!

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kitty313

Reviewed: Feb. 8, 2011

Loved this - kept the skins on, added onion & put it all in food processor. Have had two requests for this recipe!

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Reviewed: Oct. 10, 2010

I'm sure this is amazing in its original form but I didn't have all the ingredients so I tweaked it quite a bit. I've been trying to find good recipes for eggplant because it's not my favorite veggie but super good for you. My tweaks were: 1) instead of sweet peppers, I used 2 green bell peppers, 1 polabano pepper, and 1 jalepeno, 2) 2 cloves garlic, 3) 1 c. fresh parsley, 4) dried oregano, 5) only 1 TBSP olive oil (I had a crushed red pepper olive oil that I used), 6) 2 TBSP. Lime juice, 7) blended in the blender. I know that's quite a bit of changes but it was amazing. I put it on a grilled swiss cheese sandwich and it was SO GOOD!

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bored_on_a_treadmill

Reviewed: Oct. 10, 2009

This was delicious! Although I did modify it somewhat to suit our needs. The only thing I added was an onion, and I put everything in the blender when it was done and pureed it to make a smooth dip which we ate with pita chips. Wonderful and healthy! The next day, I thinned out the leftover with a bit of chicken stock and added some basil, and used it as a pasta sauce, which worked beautifully!

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23 users found this review helpful