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

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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