Ajvar Eggplant Aubergine Peppers Recipes

AJVAR (EGGPLANT (AUBERGINE) & PEPPERS)

Steps:

• Bake eggplants and sweet peppers at 350 F until tender when pierced with a fork.
• Peel skin from hot vegetables and chop or mince the vegetables.
• Season to taste with salt and pepper and stir in the garlic and lemon juice.
• Gradually stir in as much of the oil as the vegetables will absorb.
• Mix well.
• Pile into a glass dish and sprinkle with parsley.

RED PEPPER-EGGPLANT AJVAR

Steps:

• Heat oven to 475 degrees. Place peppers, eggplant and garlic on a baking sheet and roast; remove garlic after 10 minutes and place in a large bowl. Continue roasting peppers and eggplant until blackened and soft, about 20 minutes more, then add to bowl. Cover with plastic wrap and let steam until cool enough to handle. Remove and discard all peels, seeds and stems.
• In a food processor, combine pepper flesh, eggplant flesh and garlic with oil and salt and pepper; pulse until mixture is almost smooth. Taste and season with salt and pepper. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.

CROATIAN AJVAR (PEPPER AND EGGPLANT SAUCE)

Steps:

• Heat oven to 475 degrees. Roast washed eggplants and peppers until their skins blister and turn black, about 30 minutes. Turn to ensure entire vegetable is roasted.
• Once roasted set vegetables in a heatproof bowl to steam. This well help to remove skin. Remove skin and seeds/stems.
• In a large bowl, mash vegetables. Season to taste with salt and pepper. Add garlic and drizzle in oil, stirring constantly.
• Store covered and refrigerated for up to 1 week.