Ajvar (Bulgarian Eggplant)

Ingredients:

12 fresh red new Mexican chiles
4 medium eggplants
3/4 cup olive oil or corn oil
1 large onion, minced
3 large garlic cloves, chopped
2 Tbsp. lemon juice
2 Tblp. red wine vinegar
salt and pepper to taste
fresh parsley for garnish

Instructions:

Roast the peppers and eggplant over hot charcoal or a gas flame. Or, bake them in a preheated 475F 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 pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired.

Heat 3 Tbsp. ofoil in a large skillet and saute the onion until very soft. Add the garlic and cook for 2 minutes longer. Remove the mixture 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 the oil. Add the lemom juice, vinegar, salt and pepper to taste. Transfer the mixture to a serving bowl and garnish with the parsley.

Serve as an appetizer spread on thick slices of country-style bread or flat pita bread. or use as a side dish.

Recipe from Eileen Werth.