Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 Fresh red New Mexican chiles
- 4 Meduim eggplant
- 3/4 cup Olive Oil or Corn Oil
- 1 Large onion, minced
- 3 Large garlic cloves, chopped
- 2 tbsp Lemon Juice
- 2 tbsp Red Wine
- Salt/pepper to taste
- Parsley for garnish
Directions
Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 °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 lomger.
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.
Category:Saudi Arabian Recipes
Category:Saudi Arabian Appetizers