- 6
Ingredients
- 8 to 12 fresh red New Mexico chiles
- 4 medium-size eggplants
- 1 large onion -- minced
- 3 large garlic cloves -- finely chopped
- 1/2 to 3/4 cup olive oil or corn oil
- 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Preparation
Step 1
Roast the chiles and eggplants over charcoal or a gas flame--or bake them in a preheated 475 degree F oven--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 peppers and eggplant pulp together to form a homogenous mass--completely smooth or slightly chunky, as desired. You can do this in a food processor.
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 the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, salt, and pepper, to taste. Transfer to a serving bowl and garnish with the parsley.
NOTES : Yugoslavia
From the former Yugoslavia comes a relish made from chiles and eggplants. Fresh ajvar is always made during the late summer and early autumn, just after the pepper harvest--when many households also can or bottle their own ajvar for use throughout the year. Serve as an appetizer to 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.
Heat Scale: Medium