Red Pepper-Eggplant Ajvar

1. 1

   Heat oven to 475 degrees.

2. 2

   Place peppers, eggplant and garlic on a baking sheet and roast; remove garlic after 10 minutes and place in a large bowl.

3. 3

   Continue roasting peppers and eggplant until blackened and soft, about 20 minutes more, then add to bowl.

4. 4

   Cover with plastic wrap and let steam until cool enough to handle.

5. 5

   Remove and discard all peels, seeds and stems.

6. 6

   In a food processor, combine pepper flesh, eggplant flesh and garlic with oil and salt and pepper; pulse until mixture is almost smooth.

7. 7

   Taste and season with salt and pepper.

8. 8

   Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.

* Per serving · 4 servings · Values may vary.

No additional tips available.