Bubba’s Potlegel – Chopped Eggplant

Entrée

Prep time: 40 minutes | Difficulty: Medium

Ingredients

  • 1 large unbruised eggplant roasted slowly while turning over a low flame or in a roasting pan
  • 1 medium onion
  • 1 green pepper
  • 1 egg
  • A little light oil (peanut oil works well)
  • Salt to taste
Notes

Submitted by Dr. Judith Becker, associate professor pediatrics-cardiology

Kitchen Tools

  • You need a gas range to make this as Bubba did, as well as a grinder. I used the grinder attachment for the KitchenAid Stand Mixer. Sunbeams have a grinder (if you still have one of those), and a Cuisinart with the blade, but the consistency may not be the same.
  • You can roast the eggplant on a cookie sheet in the oven on 450 degrees, but that is not how Bubba made it, and from what I’ve read, it likely won’t have the same smoky flavor.
  • You also can cook the eggplant in an air fryer for 20 minutes. Make sure to check around the 10-minute mark.

Directions

  • Placing tin foil under the burner on the stovetop may save you some cleaning later.
  • Over a gas burner set on low, slowly char the entire eggplant, turning as the skin chars. Expect it to take about 15-20 minutes and don’t walk away to do other things as this dish needs constant attention.
  • Don’t prick the skin as some websites recommend – it will make more of a mess, and it is unnecessary. As the eggplant roasts, it will collapse naturally, and unfortunately, will make enough of a mess.
  • Make sure to char the whole eggplant on all sides.
  • Cool and peel the eggplant. If it’s well-charred, the skin comes right off. You can discard the excess liquid as you please.
  • Peel and chunk the onion (pieces small enough to go into the grinder).
  • Clean and de-seed the green pepper, cutting it into chunks.
  • Hard boil the egg and peel it.
  • Put all through the grinder, add a little oil, salt to taste and chill overnight.
  • Serve with crackers, rye or pumpernickel.