Ajvar Spread Recipe

How to make it

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• Preheat oven to 350.
• Slice the eggplant in half lengthways and brush with olive oil then add salt and pepper.
• Place eggplant flesh side up on a baking sheet and place in the oven for 45 -60 minutes or until soft.
• In a small sauce pan add 1 cup of water and bring to a boil.
• Add the garlic and boil until soft ( around 10 minutes).
• Garlic will pop right out of skin with little effort by squeezing then set aside, discard skin.
• Meanwhile roast all of the red peppers on the stovetop by allowing them to char and turning over until all parts are charred.
• Allow peppers to cool before handling.
• With a knife scrape of all charred parts ( I use paper towel to run knife blade over to remove back pieces) do not run under water!
• set aside.
• Scoop out pulp from eggplant ( remove as many seeds as possible) and set in the same bowl as the peppers.
• In a food processor combine garlic, eggplant and peppers and pulse for 30 seconds.
• Add lemon juice,vinegar and olive oil and pulse another 30 seconds.
• Store in an airtight container and refridgerate.