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


  • 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 Tbls. lemon juice
  • 2 Tbls. red wine vinegar
  • salt and pepper to taste
  • parsley for garnish


Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated 475*F. 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 Tbls. oil in a large skillet and saute the onion until very soft. Add the garlic and cook 2 minutes longer. Remove from the 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 the lemom juice and vinegar, salt and pepper to taste. Transfer to a serving bowl and garnish with parsley.

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Submitted 6/13/05.
Source: Bulgarian Eggplant
Submitted By: Eileen Werth