From MaryFilmore@home.com Thu Jul 18 16:06:01 2002 Date: Thu, 18 Jul 2002 11:52:53 +0000 (UTC) From: Mary Filmore Newsgroups: rec.food.recipes Subject: Ajvar - Roasted Pepper and Eggplant(3) Collection Followup-To: rec.food.cooking Ajvar - Roasted Pepper and Eggplant Ajvar Ajvar - Roasted Pepper and Eggplant From: Patricia Hill Subject: Ajvar - Roasted Pepper and Eggplant Message-id: Ajvar - Roasted Pepper and Eggplant Ajvar - Roasted Pepper and Eggplant 12 fresh red New Mexican chiles 4 medium eggplants 1/3 cup olive oil or corn oil 1 Large onion, minced 3 Large garlic cloves, chopped 2 Tbsp lemon juice 2 Tbsp red wine Salt and 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 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. Source: Chile Pepper Ajvar pronounced: eye-vaar Ajvar is popular appetizer or side dish made of roasted paprika, ripe tomatoes, and even string beans can be combined into Ajvar. Ajvar is a seasonal dish in Macedonia, always made in late summer and early autumn, just after the paprika harvest, when many households also can or bottle their own Ajvar for use throughout the winter season. 8-12 fresh red paprika (mild or medium-hot, to taste) 4 medium-size eggplants 1/2 to 3/4 cup olive oil 1 large onion, minced 3 large garlic cloves, chopped 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar) Salt and pepper to taste Chopped fresh parsley for garnish Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 475 F oven, until the skin is blistered and darkened. 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 skin along with the steams and seeds. Mash the peppers and eggplant pulp together to form a slightly chunky mass. You can do this with a fork or in a food processor. Heat 3 tablespoons of oil in a large skillet and saute the onion until very soft. Add garlic and cook for 2 more minutes. 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, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley. Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread with chunks of feta cheese, or use as a side dish to accompany grilled or roasted meats. Yield: 6 to 8 servings, as an appetizer or side dish. Ajvar - Roasted Pepper and Eggplant 2 large Eggplants 6 large Red or green sweet peppers Salt Pepper 1 Garlic clove -- minced 1 Lemon -- juiced 1/4 cup Oil, preferably olive oil Parsley -- minced Bake eggplants and sweet peppers at 350 F until tender when pierced with a fork. Peel skin from hot vegetables and chop or mince the vegetables. Season to taste with salt and pepper and stir in the garlic and lemon juice. Gradually stir in the oil as the vegetables will absorb. Mix well. Pile into a glass dish and sprinkle with parsley. Source: Jane Rinear "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.