Roasted Peppers and Eggplant

== Description ==
This recipe is for 3 serves.
== Ingredients ==
* 12 fresh red New Mexican chiles
* 4 medium eggplant
* ¾ 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
== Directions ==
# 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.
# 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 longer.
# 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.
Category:Saudi Arabian Appetizers
Category:Saudi Arabian Vegetarian
Category:New Mexico red chile Recipes
Category:Red wine Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Lemon juice Recipes
Category:Eggplant Recipes
Category:Recipes that need photos