Ajvar (roasted peppers and eggplant) Recipe

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Ajvar (roasted peppers and eggplant)

Artist:	_	Yield:	6
Categories:	Appetizers, Arabic, Eastern European, Herbs & Spices, Middle Eastern, Peppers, Roasted, Turkish	Rating:	0
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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

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.