Ajvar
From lizzconn 13 years ago
- 30 Prep and Cook to make
- Serves 6
Serve as an appetizer spread on thick slices of cibatta or baguette, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.
Ingredients
- 12 each red chili peppers shopping list
- 4 medium eggplanats shopping list
- 3/4 cup of olive oil or corn oil shopping list
- 1large onion minced shopping list
- 3 cloves garlic chopped shopping list
- 2 tablespoons lemon juice shopping list
- 2 tablespoons red wine shopping list
- 1 x salt to taste shopping list
- 1 x black pepper to taste shopping list
- 1 x parsley leaves for garnish shopping list
How to make it
- Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 degrees F until the skins are blistered and black.
- Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds.
- Mash the pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired.
- Heat 3 tablespoons oil in a large skillet and sauté the onion until very soft. Add the garlic and cook 2 minutes longer. Remove from heat and stir in the pepper, eggplant pulp, mixing well.
- Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil.
- Add lemon juice and vinegar, salt and pepper to taste.
- Transfer to a serving bowl and garnish with parsley.
People Who Like This Dish 2
- gjflood Coats, NC
- lizzconn Naas Co Kildare, IE
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