Description
A simple recipe for a Balkan roasted red pepper and eggplant spread called Ajvar.
Ingredients
Scale
- 3 large red bell peppers
- 1 medium eggplant
- 2 cloves garlic
- 1/4 cup sunflower oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon white wine vinegar
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the red peppers and eggplant on a baking sheet.
- Roast for 30 to 40 minutes, turning occasionally, until the skins are blackened and the vegetables are soft.
- Place the hot peppers in a bowl and cover tightly with plastic wrap for 15 minutes to steam.
- Peel the skin from the peppers and remove the seeds. Peel the eggplant skin.
- Finely chop the roasted peppers, eggplant, and garlic.
- Heat the sunflower oil in a saucepan over medium heat. Add the chopped vegetables, salt, and sugar.
- Cook, stirring often, for 15 to 20 minutes until the mixture thickens slightly.
- Remove from heat and stir in the white wine vinegar.
- Transfer the Ajvar to clean jars and cool before storing.
Notes
- For a smoother spread, you can pulse the mixture in a food processor after cooking.
- Adjust salt and vinegar to your taste preference.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Condiment
- Method: Roasting and Simmering
- Cuisine: Balkan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 65
- Sugar: 4
- Sodium: 250
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Keywords: Ajvar, roasted red pepper spread, red pepper relish, eggplant spread, Balkan food