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This recipe is for 3 serves. |
This recipe is for 3 serves. |
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| − | ==Ingredients== |
+ | == Ingredients == |
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| + | * 1 large [[onion]], minced |
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| − | * |
+ | * 3 large [[garlic]] cloves, chopped |
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| − | *3 Large [[garlic]] cloves, chopped |
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| − | *2 |
+ | * 2 tbsp [[red wine]] |
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| − | #Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 ° |
+ | # 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 |
+ | # Add the [[garlic]] and cook 2 minutes longer. |
| − | #Remove from heat and stir in the pepper-eggplant pulp, mixing well. |
+ | # 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. |
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[[Category:Saudi Arabian Appetizers]] |
[[Category:Saudi Arabian Appetizers]] |
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| + | [[Category:New Mexico red chile Recipes]] |
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| + | [[Category:Red wine Recipes]] |
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| + | [[Category:Onion Recipes]] |
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| + | [[Category:Garlic Recipes]] |
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| + | [[Category:Lemon juice Recipes]] |
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| + | [[Category:Eggplant Recipes]] |
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| + | [[Category:Recipes that need photos]] |
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Latest revision as of 15:40, 28 January 2011
Description
This recipe is for 3 serves.
Ingredients
- 12 fresh red New Mexican chiles
- 4 medium eggplant
- ¾ cup olive oil or corn oil
- 1 large onion, minced
- 3 large garlic cloves, chopped
- 2 tbsp lemon juice
- 2 tbsp red wine
- salt / pepper to taste
- 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.
- 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 longer.
- 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.