Ajvar (Roasted Peppers and Eggplant)
Ingredients 12 each red new mexican chiles, fresh 4 medium eggplants 3/4 cup olive oil, or corn oil 1 large onion, minced 3 cloves garlic, chopped 2 tablespoons lemon juice 2 table...
Ingredients
- egg, approx
- onion, approx
- garlic, approx
- salt, approx
- oil, approx
- bread, approx
- vinegar, approx
- lemon, approx
Directions
- 1
Ingredients 12 each red new mexican chiles, fresh 4 medium eggplants 3/4 cup olive oil, or corn oil 1 large onion, minced 3 cloves garlic, c
- 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 longer
- 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