Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Appetizers
Amount Measure Ingredient -- Preparation Method
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12 Fresh red New Mexican chiles
4 md Eggplants
3/4 c Olive oil or corn oil
1 lg Onion, minced
3 cl Garlic, chopped
2 tb Lemon juice
2 tb Red wine
Salt/pepper to taste
Parsley for garnish
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. Mash the pepper and
eggplant pulp together to form a homogeneous mass, either smooth or
slightly chunky, as desired.
Heat 3 tb 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.
