Ajvar
A Serbian condiment made primarily of red peppers and eggplant.
Instructions
- 1
Heat oven to 200˚C.
- 2
Wash and dry eggplant and peppers.
- 3
Cut eggplant into large chunks and quarter the peppers.
- 4
Discard core and seeds of red peppers.
- 5
Spray veges with a little oil and place in a single layer onto a parchment or aluminum foil lined baking tray.
- 6
Roast for about 40 - 50 minutes or until it's wilted and the skin turns black.
- 7
Place roasted veges into a heatproof baggy and seal or, into a heatproof bowl and cover tightly with plastic wrap and allow to sweat for about 15 - 20 mins.
- 8
Peel and discard the skins of both veges.
- 9
Place into a food processor together with the garlic clove, lemon juice, sugar (if using) and salt.
- 10
Buzz a couple of times to a chunky puree and then slowly drizzle in the oil while the blade is still running, until well incorporated.
- 11
At this point, it's up to you whether you want the ajvar to be chunky or a fine puree. As you can see, I like mine somewhere in between.
- 12
Sprinkle with chopped parsley to serve or put it into a clean jar and store in the fridge.