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== Description ==
[[Image:image.jpg|right|thumb|]]
 
==Description==
 
 
 
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
 
 
* 4 medium [[eggplant]]
*12 Fresh red New Mexican [[chiles]]
 
 
* ¾ cup [[olive oil]] or [[corn oil]]
*4 Meduim [[eggplant]]
 
  +
* 1 large [[onion]], minced
*3/4 cup [[Olive Oil]] or [[Corn Oil]]
 
*1 Large [[onion]], minced
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* 3 large [[garlic]] cloves, chopped
 
* 2 tbsp [[lemon juice]]
*3 Large [[garlic]] cloves, chopped
 
*2 tbsp [[Lemon Juice]]
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* 2 tbsp [[red wine]]
 
* [[salt]] / [[pepper]] to taste
*2 tbsp [[Red Wine]]
 
 
* [[parsley]] for garnish
* [[Salt]]/[[pepper]] to taste
 
* [[Parsley]] for garnish
 
 
 
==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 lomger.
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# Add the [[garlic]] and cook 2 minutes longer.
#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.
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# Slowly drizzle remaining [[oil]] into the mixture, stirring constantly to incorporate all the [[oil]].
#Add lemon juice and vinegar, salt and pepper to taste.
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# Add [[lemon juice]] and [[vinegar]], [[salt]] and [[pepper]] to taste.
#Transfer to a serving bowl and garnish with parsley.
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# 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
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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.
roasted meats.
 
   
[[Category:Saudi Arabian Recipes]]
 
 
[[Category:Saudi Arabian Appetizers]]
 
[[Category:Saudi Arabian Appetizers]]
 
[[Category:Saudi Arabian Vegetarian]]
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[[Category:New Mexico red chile Recipes]]
  +
[[Category:Red wine Recipes]]
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[[Category:Onion Recipes]]
  +
[[Category:Garlic Recipes]]
  +
[[Category:Lemon juice Recipes]]
  +
[[Category:Eggplant Recipes]]
  +
[[Category:Recipes that need photos]]

Latest revision as of 15:40, 28 January 2011

Description[edit | edit source]

This recipe is for 3 serves.

Ingredients[edit | edit source]

Directions[edit | edit source]

  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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