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Recipe Name: Ajvar (roasted Peppers And Eggplant) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

12 Fresh red New Mexican chiles
4 Meduim eggplants
3/4 Cup(s) Olive oil or corn oil
1 Large onion, minced
3 Large garlic cloves, chopped
2 Tablespoon(s) Lemon Juice
2 Tablespoon(s) Red wine
Salt/pepper to taste
Parsley for garnish
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

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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