Ajvar, Red Pepper and Eggplant spread





For abt. a small ball jar:

1 large eggplant
4 large red bell peppers*
Salt and black pepper
1 onion, chopped
2 garlic cloves, minced
Juice of 1 lime
1/3rd cup virgin olive oil
1 tsp of smoked paprika
hot sauce if a hotter version is desired

*I recommend to buy bell peppers organic,
as they are fairly high on the dirty dozen list.

– Heat oven to 475 degrees. Place washed and dried eggplants and peppers on a baking sheet, and roast until their skins blister and turn black, about 30 minutes. Place roasted vegetables in glass or metal bowl. Cover with a tight lid or plastic wrap and let them steam for 10 minutes…
–  Alternatively you may also roast your peppers and eggplants on a open flame such as over a gas stove, then place them in a paper bag to steam. It is important that the bag is very strong even double bagged as escaping juices may break the bag.
Peel off and discard blackened skins, stems and seeds. Mash the vegetables, in a bowl and add seasonings.
Heat some oil in a skillet and saute the onion until soft, add the garlic and cook for a couple more minutes. Add the mashed vegetables. Season to taste with salt and pepper, garlic and lemon juice, and drizzle in oil, stirring constantly.

Transfer to a glass jar, top with some oil to prevent spoilage. Let cool down and store covered and refrigerated (lasts two weeks or more). ©2012Sabineart.com

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