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  Recipe Home » Misc » Ajvar (Roasted Peppers & Eggplant)
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  Ajvar (Roasted Peppers & Eggplant)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 218
Ingredients:
12 Fresh red New Mexican chiles
4 Meduim eggplants
3/4 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
Instructions:
Roast the peppers and eggplant over charcoal or gas flame, or bake
in a preheated oven at 475 deg. 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.

Source: Chile Pepper
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