Red Pepper-Eggplant Ajvar
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4large red bell peppers
- 1medium eggplant
- 6cloves garlic, unpeeled
- ½cup olive oil
- Salt
- black pepper to taste
Nutritional analysis per serving (6 servings)
217 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 2 grams protein; 517 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 475 degrees. Place peppers, eggplant and garlic on a baking sheet and roast; remove garlic after 10 minutes and place in a large bowl. Continue roasting peppers and eggplant until blackened and soft, about 20 minutes more, then add to bowl. Cover with plastic wrap and let steam until cool enough to handle. Remove and discard all peels, seeds and stems.
- Step 2
In a food processor, combine pepper flesh, eggplant flesh and garlic with oil and salt and pepper; pulse until mixture is almost smooth. Taste and season with salt and pepper. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.
Private Notes
Comments
10 minutes is not enough for garlic to roast, and 30 minutes was nowhere near long enough to roast the eggplant and peppers. I had to flip the big veggies at least once, and I cannot remember exactly how much extra time I gave it, but it was at least 10 and as many as 20 minutes over the suggested 30. Maybe it was my oven, but it's not THAT far off.
Results are totally worth it, though.
Stupendous! And dead easy. I love roasting the peppers and eggplant instead of broiling them; it's simpler and requires less attention.
As an eggplant lover, I have always been a huge fan of this spread. However, not only can it be hard to find in the store, but it is often laced with preservatives and/or sugar. This recipe makes it a cinch to make, and it is wonderfully simple and delicious. I found the timings all appropriate in a preheated oven. I added a dash of paprika and was generous with the salt. The hardest part is cleaning the food processor! I will definitely make this again.
Yummy! But needs acid, I used lemon juice and it was great.
A key component of this recipe that's missing is a tablespoon or so (to taste) of distilled white vinegar. And instead of roasting the multiple cloves of garlic, I simply add one (or two, depending on how much I'm making at once) cloves of raw garlic directly to the food processor with the other ingredients. The residual warmth from the eggplant and peppers are enough to temper the garlic's punch, and with the distilled white vinegar, make these two humble ingredients really sing.
I made this for a Balkan-themed dinner. Contrary to another comment, the cloves of garlic can definitely soften in 10 minutes at this temperature. I added smoked paprika for even more smoky flavor. This is terrific, and tastes even better the next day. I'm looking forward to serving it to my guests. AND hopefully I will find it on a menu when traveling in the Balkan countries this fall.
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