Ajvar Recipe – Eats Now

Name: Ajvar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the eggplant; 1 medium eggplant, peeled and cut into 1 1/2 inch cubes; 3 minced garlic cloves; 1/4 cup olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; For the spread; 4 red bell peppers or a combination of red and yellow ( if you can find fresh paprikas certainly use them ); 1 heaping tablespoon diced serrano or jalapeno pepper; 2 cloves garlic, minced; 1 cup diced onion; 1 tablespoon dried sweet paprika powder; 1/2 cup plus 2 tablespoons extra virgin olive oil; 1 teaspoon salt; The roasted eggplant cubes; Additional salt and olive oil for adjustment, if necessary

Servings: persons

For the eggplant
1 medium eggplant, peeled and cut into 1 1/2 inch cubes
3 minced garlic cloves
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
For the spread
4 red bell peppers or a combination of red and yellow ( if you can find fresh paprikas certainly use them )
1 heaping tablespoon diced serrano or jalapeno pepper
2 cloves garlic, minced
1 cup diced onion
1 tablespoon dried sweet paprika powder
1/2 cup plus 2 tablespoons extra virgin olive oil
1 teaspoon salt
The roasted eggplant cubes
Additional salt and olive oil for adjustment, if necessary

1
Toss all ingredients together, spread out evenly on a rimmed baking sheet and roast at 350F for 30 minutes, stirring at the half way point. Set aside in a bowl and cool.
2
Roast the peppers either on a stove top or grill using Amanda and Merrill's tutorial as a reference or halve, core and de-seed the peppers and place in a roasting pan skin side up and broil them until the skins blacken and begin to blister. Let cool and then peel the skins.
3
Saute the onion in the 2 tablespoons of olive oil along with the tablespoon of paprika until the onion softens a bit and the paprika becomes fragrant.
4
Place everything in the bowl of a food processor and process until relatively smooth. Taste and adjust the salt and oil if desired. Chill to let the flavors blend before serving.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the eggplant, 1 medium eggplant, peeled and cut into 1 1/2 inch cubes, 3 minced garlic cloves, 1/4 cup olive oil, and more.

Yes, Ajvar falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ajvar

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