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Ingredientes
- 12 x Fresh red New Mexican chiles
- 4 x Meduim eggplants
- 3/4 c. Extra virgin olive oil or possibly corn oil
- 1 lrg onion, chopped
- 3 lrg garlic cloves, minced
- 2 Tbsp. Lemon juice
- 2 Tbsp. Red wine Salt/pepper to taste Parsley for garnish
Direcciones
- Roast the peppers and eggplant over charcoal or possibly gas flame, or possibly bake in a preheated oven at 475 deg. F till the skins are blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 min. Peel off and throw away the burnt skins along with the stems and seeds. Mash the pepper and eggplant pulp together to create a homogeneous mass, either smooth or possibly slightly chunky, as desired.
- Heat 3 Tbsp. oil in a large skillet and saute/fry the onion till very soft. Add in the garlic and cook 2 min lomger. Remove from heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle remaining oil into the mix, stirring constantly to incorporate all the oil. Add in 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 possibly flat pita bread, or possibly use as a side dish to accompany grilled or possibly roasted meats.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 6 servings | |
| Calories 249 | |
| Calories from Fat 239 | 96% |
| Total Fat 27.02g | 34% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 39mg | 1% |
| Total Carbs 2.54g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.08g | 1% |
| Protein 0.27g | 0% |
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