Spread mildly tart Feta Butter on melba toast and top with Eggplant and Red Pepper Relish, a salad-like blend of summer vegetables which keeps for up to five days in the refrigerator.
- Portion size 875 servings
- 3/4 cups unsalted butter
- 1/2 cup crumbled feta cheese (about 2 oz/60 g)
- 4 oz cream cheese
- 3 sweet red peppers (about 1-1/2 lbs/750 g)
- 1 eggplant (about 1 lb/500 g)
- 1 tomato
- 2 cloves garlic minced
- 2 tablespoons finely chopped fresh parsley
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
Relish: 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 stearn 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 flavors 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).