|I couldn't pass up these beautiful eggplants!|
I apologize for the lack of measurements, this recipe is based on proportions and taste. This is how it has been passed down in our family.
Eggplant, roasted and chopped
Peppers, roasted and chopped (use any variety you prefer depending on how hot you like your plop)
Garlic, minced fresh or garlic powder, to taste
Salt & Pepper, to taste
Measure chopped eggplant. Add half that much chopped pepper and about 1/4 that amount chopped onion. Season to taste with garlic, salt, and pepper. Add oil and vinegar (in proportions of about 1 TBSP oil to 2 TBSP vinegar) until the mixture is fairly "loose" and the flavor is as desired. May be frozen
Now to make it a little easier for anyone who would like more of a recipe, this is what I used.
2 medium eggplants
2 green peppers
4 poblano peppers
1 medium white onion
2 cloves garlic
1 TBSP oil
2 TBSP white vinegar
salt & pepper to taste
I roasted the eggplants, peppers, and onion on the grill after spraying them with just a little bit of olive oil. I was going to roast the garlic also, but put it on the grill by itself later and forgot about it. So I just used fresh garlic. I didn't measure the eggplant, peppers, or onion, I just guessed. This made about 2 pints worth of plop, one of which I froze for later.
|I love the smell of peppers roasting!|
|Putting the peppers into a paper bag just after roasting helps to loosen the skins.|
|Roasted veggies- don't worry, I peeled off the charred parts.|