Ajvar

1. 1

   Cut the ends off the eggplant and microwave on high for 3 minutes.

2. 2

   Turn the eggplant over and microwave on high for 3 more minutes.

3. 3

   Cool to room temperature.

4. 4

   Then scoop out the soft flesh; discard the skin.

5. 5

   Roast the peppers under the broiler, turning every few minutes so the peppers are charred on all sides.

6. 6

   Cover and cool to room temperature, then peel the peppers.

7. 7

   Discard seeds and chop.

8. 8

   Combine eggplant and peppers in a food processor.

9. 9

   Process until smooth.

10. 10

    Add vinegar, olive oil, garlic powder, paprika and red pepper flakes.

11. 11

    Salt and pepper to taste; adjust spices to taste.

12. 12

    Serve cold as a salad, on toast points or crackers, or stuffed into cherry tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.