Ajvar (Roasted Peppers And Eggplant)
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Ajvar (Roasted Peppers And Eggplant)
  Peppers    Vegetables    Eggplant    Turkish    Appetizers  
Last updated 6/12/2012 1:03:26 AM. Recipe ID 27389. Report a problem with this recipe.
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      Title: Ajvar (roasted peppers and eggplant)
 Categories: Turkish, Vegetables, Appetizers
      Yield: 6 Servings
 
     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 tb Lemon juice
      2 tb 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.
  




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Recipe ID 27389 (Apr 03, 2005)

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