Tuesday, August 30, 2011

Eggplant Plop

This delicious, healthy dip recipe comes from my mother's side of the family.  No one know why this is called "plop".  It was a favorite of my grandpa.  He didn't know why it was called "plop", either.  It just was.  When I saw these gorgeous eggplants a the farmer's market, I just had to make some plop!
I couldn't pass up these beautiful eggplants!
Our families preferred dipping food for plop is tortilla chips (we have a local milling company that makes wonderful organic blue corn chips), but it would also be good on crackers or pita bread.

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 Plop

Eggplant, roasted and chopped
Peppers, roasted and chopped (use any variety you prefer depending on how hot you like your plop)
Chopped onion
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 jalapeno
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.

No comments:

Post a Comment