Eggplant and Red Pepper Relish with Feta Butter

Dips and Spreads.
Spread mildly tart Feta Butter on whole grain crackers and top with Egglpant and Red Pepper Relish, a salad-like blend of summer vegetables which keeps for up to five days in the refrigerator.

Eggplant and Red Pepper Relish with Feta Butter


Quantity Ingredients
3 large sweet red peppers (about 1-1/2 lb/750 g total)
1 large eggplant (about 1 lb/500 g)
1 small tomato
2 large cloves garlic, minced
2 tbsp finely chopped fresh parsley
1/4 cup olive oil
1 tbsp red wine vinegar
1 1/2 tsp lemon juice
1/2 tsp salt
freshly ground pepper
Feta butter:
3/4 cup unsalted butter
1/2 cup crumbled feta cheese
4 oz cream cheese



Wash and dry peppers and eggplant. Broil peppers about 3 inches (8 cm) from heat for 5 to 8 minutes on each side or until skin is blistered and charred. Place peppers in plastic bag, close bag and let steam for 10 minutes. With sharp knife, peel, core and chop peppers into 1/4-inch (5 mm) chunks. Transfer to medium bowl.

Broil eggplant about 4 inches (10 cm) from heat, turning every 5 minutes, for about 20 minutes or until skin is charred and flesh is tender when pierced with skewer. When cool enough to handle, peel eggplant. (If seeds are coarse and dark, scrape out and discard.) Drain for 10 minutes in sieve. chop finely, add to peppers.

Peel, seed and chop tomato finely. Stir tomato, garlic, parsley, oil, vinegar, lemon juice, salt, and pepper to taste into pepper-eggplant mixture. Refrigerate for a few hours to let flavours blend. Taste and adjust seasoning, if necessary.

Feta Butter

Blend together all ingredients just until smooth. Transfer to airtight container and keep chilled. For easy spreading, bring to room temperature before serving.

Makes 1-3/4 cups (425 mL)