I though I would share this news with all of you.
A couple of weeks ago, I got a new connection of twitter. We sent a couple of direct messages to each other, and I was invited to be a celebrity judge at the First Annual Southeastern New England BBQ Festival. I am very excited about this opportunity.
The BBQ Festival will be held on Sunday, September 5, 2014 on the grounds of Congregation Beth El in Fairfield, Connecticut. They don't have a website yet, but are on Facebook and Twitter. On Face Book you can find them at: facebook.com/SNEKBBQ.
I love good barbecue and this should be a lot of fun. I hope many of you will be able to attend.
Pickled Eggplant Israeli Style
Makes 24 Servings
12 baby eggplants, with stems
2 tablespoons olive oil
salt and pepper to taste
2 red bell peppers cut into 1 inch cubes
3 cups red wine vinegar
1/2 cup olive oil
8 to 12 cloves garlic, cut in half
1 1/2 tablespoons kosher salt
1 1/2 tablespoons ground cumin
1/2 teaspoon red pepper flakes, or to taste
1 jalapeno pepper, seeded, membranes removed, diced (optional)
1 teaspoon ground black pepper
4 cups water
Preheat oven to 350 degrees.
Cut the eggplants in half, lengthwise. Brush eggplants and red peppers with the olive oil, sprinkle with salt and pepper and place on a rimmed sheet pan. Roast in the oven until just tender, about 20 to 30 minutes. Remove from the oven and allow to cool.
When the eggplants and peppers are cool, place in a large crock, jar, or storage container with a tight fitting cover.
In a large bowl, combine the remaining ingredients. Mix well and pour over the eggplant and peppers. If the eggplants aren't covered by the liquid, add some more water.
Cover the container and let stand at room temperature for 12 hours. Place in the refrigerator and allow to marinate for 2 to 3 days before serving.
The pickled eggplant will keep for at least a month.