-
1
Begin by roasting the red bell peppers and the eggplants, either on a hot grill, or in the oven on high heat.
-
2
The goal is blacken all of the skin on both the eggplants and the peppers.
-
3
This process takes about 25 minutes.
-
4
Make sure to turn them frequently.
-
5
Once the skins are blackened, place them in a Ziplock bag, or paper bag, seal the bag and let them rest for about another 10 minutes.
-
6
What happens when the vegetables are sealed in the bag is that they begin to steam and allow you to easily remove the thicker skins on both vegetables.
-
7
Once the vegetables are slightly cooled, remove the skins off of all vegetables.
-
8
Also remove their stems.
-
9
Add the eggplant to a food processor.
-
10
Before adding the red bell peppers to the food processor, make sure you remove the seeds from them.
-
11
Next, toss in the remaining ingredients and begin pulsing the mixture until it is nice and smooth.
-
12
If you want more texture in your ajvar, by all means pulse it down to your desired consistency.
-
13
Me?
-
14
I like it nice and smooth.
-
15
Transfer this mixture to a large saucepan, and bring it to medium heat, covered, and cook for about one hour on a simmer.
-
16
Then remove from heat and let cool.
-
17
Once your ajvar is cooled, pour into storage containers, and when you are ready to eat, simply spread it onto bread such as naan, or heck, even some nice crostini.
-
18
First bite, and you will understand how delicious this condiment is.
-
19
The big question is why are we learning about how awesome ajvar is today?
-
20
Hope you enjoy.
