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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 400
Step 2
Cut eggplants in half lengthwise, carefully score exposed center with a crosshatch pattern using a small knife. Don't cut too deep into the eggplant.
Step 3
In a small bowl mix 1 tbsp extra virgin olive oil with 1 tsp smoked paprika, salt and garlic powder and mix to make a paste. Spread onto the scored side of eggplants and rub to cover.
Step 4
Place seasoned eggplants scored side down on a sheet pan plus the bell pepper whole and roast for 30 minutes.
Step 5
Chop and gather other ingredients while eggplant and pepper are cooling.
Step 6
In a large bowl place garlic, raisins, walnuts, parsley, mint, lemon juice, the remaining 1 tbsp oil, ½ tsp smoked paprika and mix.
Step 7
Remove roasted eggplant flesh from skin by scooping and scraping it out with a spoon. Then chop it into small bite size pieces. They will be very soft. Then remove stem and seeds from the roasted red pepper and chop small.
Step 8
Add eggplant and peppers to the large bowl and mix well. Taste for salt and adjust to your preference.
Step 9
Cover and refrigerate. Best enjoyed within 3-4 days for best quality.