MICKEY"S "PUTTLER JELLY" RECIPE
I call this a recipe but it is only, in reality, a guideline since I was told what went into its making but with no specific amounts of each ingredient given. The final product will be unique to the person preparing the dish but I have given some "starting points" and will leave the taste of the finished dish to the palate of each preparer.
1 large onion, small dice
minced fresh garlic - to taste
red wine vinegar or lemon juice - to taste
salt and freshly ground black pepper - to taste
extra virgin olive oil
Heat oven to 450F.
Cut eggplants in half and place, cut side down, on a sheet pan.
Roast until the skin is charred and the flesh is soft and fully cooked.
Allow to cool and, discarding the skin, scoop out eggplant flesh into a food processor.* Don't worry if a few "charred" parts of the skin are still attached. This gives a further smokey taste to the dish.
Add onion and garlic.
Pulse a couple of times adding olive oil until a coarse puree is formed.
Mix in small amounts of vinegar or lemon juice plus salt and pepper, tasting after each addition until the mixture has a creamy texture with the balance of garlic, salt, acid and smoke that suites your palate.
* if you do not have a food processor, the eggplant can be mashed with a fork and the other ingredients added, as above.
Serve as a dip with wedges of pita, plain or toasted, or spread on crackers.