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Roasted Peppers and Eggplant

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{{Wikifiedrecipe}}
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== Description ==
 
== Description ==
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This recipe is for 3 serves.
 
This recipe is for 3 serves.
   
 
== Ingredients ==
 
== Ingredients ==
* 12 fresh [[New Mexico red chile|red New Mexican chile]]s
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* 4 medium [[eggplant]]
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* 12 Fresh red New Mexican [[chile]]s
* ¾ cup [[olive oil]] or [[corn oil]]
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* 4 Meduim [[eggplant]]
* 1 large [[onion]], minced
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* 3/4 cup [[Olive Oil]] or [[Corn Oil]]
* 3 large [[garlic]] cloves, chopped
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* 1 Large [[onion]], minced
* 2 tbsp [[lemon juice]]
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* 3 Large [[garlic]] cloves, chopped
* 2 tbsp [[red wine]]
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* 2 tbsp [[Lemon Juice]]
* [[salt]] / [[pepper]] to taste
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* 2 tbsp [[Red Wine]]
* [[parsley]] for garnish
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* [[Salt]]/[[pepper]] to taste
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* [[Parsley]] for garnish
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== Directions ==
 
== Directions ==
# Roast the [[peppers]] and [[eggplant]] over charcoal or gas flame, or bake in a preheated oven at 475 °f until the skins are blistered and black.
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# Roast the [[peppers]] and [[Eggplant]] over charcoal or gas flame, or bake in a preheated oven at 475 °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.
 
# 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.
 
# 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.
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# 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.
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# Heat 3 tablespoons [[oil]] in a large skillet and saute the [[Onion]] until very soft.
# Add the [[garlic]] and cook 2 minutes longer.
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# Add the [[garlic]] and cook 2 minutes lomger.
# Remove from heat and stir in the pepper-[[eggplant]] pulp, mixing well.
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# 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]].
 
# Slowly drizzle remaining [[oil]] into the mixture, stirring constantly to incorporate all the [[oil]].
 
# Add [[lemon juice]] and [[vinegar]], [[salt]] and [[pepper]] to taste.
 
# Add [[lemon juice]] and [[vinegar]], [[salt]] and [[pepper]] to taste.
 
# Transfer to a serving bowl and garnish with [[parsley]].
 
# 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.
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# 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
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roasted meats.
   
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[[Category:Saudi Arabian Recipes]]
 
[[Category:Saudi Arabian Appetizers]]
 
[[Category:Saudi Arabian Appetizers]]
[[Category:Saudi Arabian Vegetarian]]
 
[[Category:New Mexico red chile Recipes]]
 
 
[[Category:Red wine Recipes]]
 
[[Category:Red wine Recipes]]
[[Category:Onion Recipes]]
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[[Category:Corn oil Recipes]]
[[Category:Garlic Recipes]]
 
[[Category:Lemon juice Recipes]]
 
 
[[Category:Eggplant Recipes]]
 
[[Category:Eggplant Recipes]]
 
[[Category:Recipes that need photos]]
 
[[Category:Recipes that need photos]]
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