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{{Wikifiedrecipe}}
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== Description ==
[[Image:image.jpg|right|thumb|]]
 
==Description==
 
 
 
This recipe is for 3 serves.
 
This recipe is for 3 serves.
   
==Ingredients==
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== Ingredients ==
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* 12 fresh [[New Mexico red chile|red New Mexican chile]]s
*12 Fresh red New Mexican [[chiles]]
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* 4 medium [[eggplant]]
*4 Meduim [[eggplant]]
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* ¾ cup [[olive oil]] or [[corn oil]]
*3/4 cup [[Olive Oil]] or [[Corn Oil]]
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* 1 large [[onion]], minced
*1 Large [[onion]], minced
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* 3 large [[garlic]] cloves, chopped
*3 Large [[garlic]] cloves, chopped
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* 2 tbsp [[lemon juice]]
*2 tbsp [[Lemon Juice]]
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* 2 tbsp [[red wine]]
*2 tbsp [[Red Wine]]
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* [[salt]] / [[pepper]] to taste
* [[Salt]]/[[pepper]] to taste
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* [[parsley]] for garnish
* [[Parsley]] for garnish
 
 
 
==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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== Directions ==
#Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes.
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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.
#Peel off and discard the burnt skins along with the stems and seeds.
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# Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes.
#Mash the [[pepper]] and [[Eggplant]] pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired.
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# Peel off and discard the burnt skins along with the stems and seeds.
#Heat 3 tablespoons [[oil]] in a large skillet and saute the [[Onion]] until very soft.
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# Mash the [[pepper]] and [[eggplant]] pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired.
#Add the [[garlic]] and cook 2 minutes lomger.
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# Heat 3 tablespoons [[oil]] in a large skillet and saute the [[onion]] until very soft.
#Remove from heat and stir in the pepper-[[Eggplant]] pulp, mixing well.
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# Add the [[garlic]] and cook 2 minutes longer.
#Slowly drizzle remaining [[oil]] into the mixture, stirring constantly to incorporate all the [[oil]].
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# Remove from heat and stir in the pepper-[[eggplant]] pulp, mixing well.
#Add [[lemon juice]] and [[vinegar]], [[salt]] and [[pepper]] to taste.
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# Slowly drizzle remaining [[oil]] into the mixture, stirring constantly to incorporate all the [[oil]].
#Transfer to a serving bowl and garnish with [[parsley]].
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# Add [[lemon juice]] and [[vinegar]], [[salt]] and [[pepper]] to taste.
#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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# Transfer to a serving bowl and garnish with [[parsley]].
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 roasted meats.
   
[[Category:Saudi Arabian Recipes]]
 
 
[[Category:Saudi Arabian Appetizers]]
 
[[Category:Saudi Arabian Appetizers]]
[[category:lemon juice Recipes]]
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[[Category:Saudi Arabian Vegetarian]]
[[category:olive oil Recipes]]
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[[Category:New Mexico red chile Recipes]]
[[category:red wine Recipes]]
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[[Category:Red wine Recipes]]
[[category:corn oil Recipes]]
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[[Category:Onion Recipes]]
[[category:Eggplant Recipes]]
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[[Category:Garlic Recipes]]
[[category:vinegar Recipes]]
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[[Category:Lemon juice Recipes]]
[[category:pepper Recipes]]
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[[Category:Eggplant Recipes]]
[[category:parsley Recipes]]
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[[Category:Recipes that need photos]]
[[category:pepper Recipes]]
 
[[category:garlic Recipes]]
 
[[category:Onion Recipes]]
 
[[category:salt Recipes]]
 
[[category:oil Recipes]]
 

Latest revision as of 15:40, January 28, 2011

Description Edit

This recipe is for 3 serves.

Ingredients Edit

Directions Edit

  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 longer.
  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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