Ingredients
3 red peppers
1 eggplant, approximately 1 lb.
1/2 C chopped walnuts
feta cheese, approximately 1 1/2 inch block
2T fresh dill (1/2 t dry is ok)
1 bud garlic
2 T balsamic vinegar
1 T red wine vinegar
3 T olive oil (or 2 T walnut oil and 1 T light olive oil)
3 - 4 T dry bread crumbs (some panko is good)
1/2 t salt
1/4 t pepper
Preparation
Rub peppers and eggplant with oil. Prick the eggplant in several places. Spray baking sheet with PAM and place eggplant and peppers on sheet. Roast 1 1/2 hours at 350 degrees, turning every 20 minutes or so. Remove from oven. Place red peppers in a plastic bag. Cover eggplant lightly with foil and allow eggplant to cool half an hour.
Place cooled eggplant meat into a foley mill, process. Add the feta cheese to the mill and process.
Remove skins and seeds from peppers. Place in food processor along with nuts and garlic and process a few seconds. Add vinegar and oil and process a few more seconds.
In large bowl, place eggplant mixture, red pepper mixture, crumbs, dill, salt and pepper. Mix very well by hand. Place in serving bowl, garnish with a few sprigs of fresh dill, cover and refrigerate.
