Pisto Manchego Xabia

[Xabia Jim]

from your next WFO, save some roasted red peppers, eggplant, onions and garlic.

I did a different version of this sauce without the tomatoes.

1 roasted red pepper
1 roasted eggplant insides
1 roasted onion
4 roasted garlic cloves

Put in food processor with

pinch of salt
fresh ground pepper
drizzles of olive oil
squeeze of a lime or lemon

sure was tasty on toasted bread!

[Bob C]

That sounds really, really good. Can't wait to give it go.

BC

[Chef]

It sound almost like babaganough (sp)?

[asudavew]

Sounds great!

I'll give it a try this weekend.

Did you roast the onion whole and the eggplant?
How long did it take to cook the onion?

Thanks

Dave

[Xabia Jim]

I think this is recipe pretty flexible! and remember it's blended up anyway!

Eggplant can be done whole on the coals and then take off the skin. Or it can be sliced in half and put cut side down in a baking dish.

The onion can be sliced in quarters and I'd say 30 to 45 minutes will do the trick. Basically the layers will separate and become translucent.

You can make baked garlic and peppers the normal way (see recipes here somewhere!) or just throw in some cloves with the other vegetables.

But I'd bet you could also just put it all in a dish cut up until you were happy with it and blend away!

Give it a try when you've got your oven going and then adjust it to your tastes...have fun!....Hmmm...wonder how it would go on pizza dough with some drizzled olive oil and black olives?

[james]

Hey Jim,

Nice to hear from you. How's the late winter weather on the Costa Blanca? I'm envious.
James

[texassourdough]

I did a little variation by using Sherry vinegar instead of the lemon/lime and it works very nicely also.

Thanks for the recipe. A great idea for exploration with other alternative.
Jay