Friday, October 28, 2011
Ajvar is a yummy spread made from roasted peppers and eggplants. It's an Eastern European specialty and is also known as Croatian/Serbian red pepper ketchup. The consistency of the spread can be chunky or mashed, depends on your liking. Simply serve with flatbread as an appetizer or alongside any grilled meat. Delightful!
5 to 6 Bell Peppers (medium sized, about 780 g)
2 Eggplants (about 700 g)
2 Cloves Garlic, mashed to paste
3 Tbsp Extra-Virgin Olive Oil
¼ tsp Cayenne Pepper
Flat Leaf Parsley, finely chopped
Preheat the oven to 450˚F.
Place the peppers and eggplants in a large baking tray, and roast for about 40 minutes or until soft. Remove the stems, skins, and seeds from the peppers, and finely chop the flesh. Remove the stem and skin from the eggplant, and finely chop the flesh.
Combine the chopped peppers, eggplants, garlic, olive oil, cayenne pepper, and season with lemon juice and sea salt. Sprinkle some finely chop parsley before serving.