Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Ajvar (roasted Peppers & Eggplant)

Yield: 6 Servings

Ingredients and directions for this recipe

12 Fresh red New Mexican chiles
4 Meduim eggplants
3/4 c Olive oil or corn oil
1 Large onion, minced
3 Large garlic cloves, chopped
2 tb Lemon juice
2 tb Red wine
Salt/pepper to taste
Parsley for garnish

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.

See also:
Previous recipe Ajvar
Next recipe Ajvar (roasted Peppers And Eggplant)

Or try one of these recipes:
Chipotle Chicken Burritoes
Mom's White Pound Cake