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Eggplant and Peppers with Roasted Chiles by Charles Stotz serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Excellent appetizer when served at room temperature.

Ingredients:

1 tbs

Vegetable Oil

1 tbs

Yellow Split Peas

1 tsp

Coriander Seeds

3 each

Dried Red Chiles

1 each

Eggplant

1 each

Red Bell Pepper

1/2 cup

Water

2 tbs

Cilantro

1 tbs

Lime Juice

32 each

Water Crackers

Directions:

1. Chop eggplant and pepper into matchstick shaped pieces. Heat large skillet over medium heat. Stir in peas, coriander, and chiles.
2. Remove from heat and cool. Grind mix in a spice grinder or mortar until finely ground.
3. Add eggplant and bellpeppers to skillet and stir fry until tender (3-4 min). Srit in water, cover, and steam stirring occasionally (2 min).
4. Transfer eggplant mix into serving bowl and stir in spice blend, cilantro, lime juice, and salt. Serve at room temp over water crackers.

Categories:

Low Calorie
Low Fat
Side Dishes