• 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


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