Ajvar (roasted Peppers And Eggplant)

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H. Wayne House

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Turkish	Appetizers, Turkish, Vegetables	6	Servings

INGREDIENTS

12		Fresh red New Mexican chiles
4		Meduim eggplants
3/4	c	Olive oil or corn oil
1		Large onion, minced
3		Large garlic cloves, chopped
2	T	Lemon juice
2	T	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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 260 Calories From Fat: 248 Total Fat: 28.1g Cholesterol: 0mg Sodium: 1.6mg Potassium: 43.9mg Carbohydrates: 2.8g Fiber: <1g Sugar: 1g Protein: <1g

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Mark Dever