Ajvar (Roasted Peppers and Eggplant)

1. 1

   Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 degrees F until the skins are blistered and black.

2. 2

   Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes.

3. 3

   Peel off and discard the burnt skins along with the stems and seeds.

4. 4

   Mash the pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired.

5. 5

   Heat 3 tablespoons oil in a large skillet and saute the onion until very soft.

6. 6

   Add the garlic and cook 2 minutes longer.

7. 7

   Remove from heat and stir in the pepper, eggplant pulp, mixing well.

8. 8

   Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil.

9. 9

   Add lemon juice and vinegar, salt and pepper to taste.

10. 10

    Transfer to a serving bowl and garnish with parsley.

11. 11

    Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

* Per serving · 4 servings · Values may vary.

No additional tips available.