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{{Wikifiedrecipe}}
 
{{Wikifiedrecipe}}
   
==Description==
+
== Description ==
   
 
This recipe is for 3 serves.
 
This recipe is for 3 serves.
   
==Ingredients==
+
== Ingredients ==
   
*12 Fresh red New Mexican [[chile]]s
+
* 12 Fresh red New Mexican [[chile]]s
*4 Meduim [[eggplant]]
+
* 4 Meduim [[eggplant]]
*3/4 cup [[Olive Oil]] or [[Corn Oil]]
+
* 3/4 cup [[Olive Oil]] or [[Corn Oil]]
*1 Large [[onion]], minced
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* 1 Large [[onion]], minced
*3 Large [[garlic]] cloves, chopped
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* 3 Large [[garlic]] cloves, chopped
*2 tbsp [[Lemon Juice]]
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* 2 tbsp [[Lemon Juice]]
*2 tbsp [[Red Wine]]
+
* 2 tbsp [[Red Wine]]
 
* [[Salt]]/[[pepper]] to taste
 
* [[Salt]]/[[pepper]] to taste
 
* [[Parsley]] for garnish
 
* [[Parsley]] for garnish
   
   
==Directions==
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== 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.
+
# 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.
+
# 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.
+
# Heat 3 tablespoons [[oil]] in a large skillet and saute the [[Onion]] until very soft.
#Add the [[garlic]] and cook 2 minutes lomger.
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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
+
# 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.
 
roasted meats.
   
 
[[Category:Saudi Arabian Recipes]]
 
[[Category:Saudi Arabian Recipes]]
 
[[Category:Saudi Arabian Appetizers]]
 
[[Category:Saudi Arabian Appetizers]]
 
 
 
[[Category:Red wine Recipes]]
 
[[Category:Red wine Recipes]]
 
[[Category:Corn oil Recipes]]
 
[[Category:Corn oil Recipes]]
 
[[Category:Eggplant Recipes]]
 
[[Category:Eggplant Recipes]]
 
 
 
 
 
 
 
[[Category:Recipes that need photos]]
 
[[Category:Recipes that need photos]]

Revision as of 14:10, June 28, 2010


Description

This recipe is for 3 serves.

Ingredients


Directions

  1. 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.
  2. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes.
  3. Peel off and discard the burnt skins along with the stems and seeds.
  4. Mash the pepper and Eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired.
  5. Heat 3 tablespoons oil in a large skillet and saute the Onion until very soft.
  6. Add the garlic and cook 2 minutes lomger.
  7. Remove from heat and stir in the pepper-Eggplant pulp, mixing well.
  8. Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil.
  9. Add lemon juice and vinegar, salt and pepper to taste.
  10. Transfer to a serving bowl and garnish with parsley.
  11. 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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