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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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Directions: Roast the peppers and eggplant over charcoal or gas flame, or bake in a
preheated oven at 475 deg. F until the skins are blistered and black. Place
the roasted vegetables in a paper bag and let them steam in their own heat
for 10 minutes. Peel off and discard the burnt skins along with the stems
and seeds. Mash the pepper and eggplant pulp together to form a homogeneous
mass, either smooth or slightly chunky, as desired.
Heat 3 tablespoons oil in a large skillet and saute the onion until very
soft. Add the garlic and cook 2 minutes lomger. Remove from heat and stir
in the pepper-eggplant pulp, mixing well. Slowly drizzle remaining oil into
the mixture, stirring constantly to incorporate all the oil. Add lemon
juice and vinegar, salt and pepper to taste. Transfer to a serving bowl and
garnish with parsley.
Serve as an appetizer spread on thick slices of country-style white
bread, or flat pita bread, or use as a side dish to accompany grilled or
roasted meats.
| Ingredients:
12 Fresh red New Mexican chiles
4 medium Eggplants
3/4 Cup(s) Olive oil or corn oil
1 large Onion, minced
3 large Garlic cloves, chopped
2 Tablespoon(s) Lemon juice
2 Tablespoon(s) Red wine |
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