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Ajvar (roasted peppers and eggplant)
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| Artist: |
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| Categories: |
Appetizers, Arabic, Eastern European, Herbs & Spices, Middle Eastern, Peppers, Roasted, Turkish |
| Yield: |
6 |
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no rating. |
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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 |
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Procedures:
| 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 lomger. | | 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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