Roasted Peppers and Eggplant
12 fresh red new mexican chiles
Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 degrees 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.
4 medium eggplants
3/4 cup olive oil or corn oil
1 large onion, minced
3 large garlic cloves, chopped
2 tablespoons lemon juice
2 tablespoons red wine
salt and pepper to taste
parsley for garnish
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 sauté 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.
where does the wine come in this recipe?!
I think she means red wine vinegar
Click Here to Comment on This Recipe
Alternate Versions of This Recipe: