Ingredients
- 8 to 12 fresh red New Mexican chiles, or substitute green
- 4 medium-sized eggplants
- to cup olive oil or corn oil
- 1 large onion, minced
- 3 large garlic cloves, finely chopped
- 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar)
- salt and pepper to taste
- chopped fresh parsley for garnish
Description
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