 | | Directions |
- Heat grill or broiler.
- Wash eggplant and slice into rounds, about 1/2 inch thick - no need to peel. When grill is hot, brush eggplant slices with olive oil, sprinkle with salt and grill over direct heat until well browned and soft, 5 - 10 minutes per side, depending on grill temperature. If slices cook to the point where they get somewhat crisp, that's ok - just don't let them char. (This can be done ahead, perhaps as the grill heats up for another dish).
- Remove husks from tomatillos and rinse off the sticky coating. Chop coarsely.
- Put grilled eggplant and tomatillos into processor, pulse until they are finely chopped. (To make by hand, chop tomatillos and grilled eggplant finely, then use a large spoon to mash a part of the mixture). Add salt and pepper to taste. Serve immediately or cover and refrigerate.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: food processor
Servings: 8
Serving Size: cup
|  | | Ingredients | | - | | 1 pound eggplant |
| - | | 1/2 pound tomatillos |
| - | | 1/2 cup olive oil, or as needed |
| - | | salt and pepper |
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