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Roasted Eggplant and Chile Peppers

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Roasted eggplant and Chile Peppers – This rustic, roasted eggplant recipe is not only delicious, it is extremely versatile. A distinctive appetizer served with bread, or a succulent side dish with your favorite grilled meat. Fresh, hot, and steaming it is also packed with nutrition.

Prep Time: 5-10 mins
Main Ingredient: Eggplant
Difficulty Level: 1

Ingredients to make Roasted Eggplant and Chile Peppers

12 each red new mexican chiles, fresh
4 medium eggplants
3/4 cup olive oil, or corn oil
1 large onion, minced
3 cloves garlic, chopped
2 tablespoons lemon juice
2 tablespoons red wine
1 salt, to taste
1 pepper, to taste
1 parsley, for garnish

**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.

Directions to make Roasted Eggplant and Chile Peppers

Step 1:Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 degrees 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.

Step 2:Mash the pepper and eggplant pulp together, either smooth or slightly chunky, as desired.

Step 3: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.

Image Source: arvindgrover

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