Homemade Roasted Red Pepper and Eggplant Spread

Ingredients

• 4 red bell peppers 4 red bell peppers
• 1 large eggplant 1 large eggplant
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the red bell peppers and eggplant on a baking sheet and roast them in the oven for about 30-40 minutes, or until the skins are charred and the vegetables are tender.
3. 3.
   Remove the roasted vegetables from the oven and let them cool slightly. Peel off the charred skins and discard.
4. 4.
   In a food processor or blender, combine the roasted red peppers, eggplant, minced garlic, olive oil, and white vinegar. Blend until smooth.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Transfer the Ajvar to a jar or airtight container and refrigerate for at least 1 hour to allow the flavors to meld together.
7. 7.
   Serve chilled or at room temperature as a dip, spread, or condiment.

Treat your ingredients with care...

• Red bell peppers — To easily remove the charred skins, place the roasted peppers in a bowl and cover with plastic wrap for a few minutes. This will create steam and make it easier to peel off the skins.
• Eggplant — Before roasting, prick the eggplant with a fork a few times to prevent it from bursting in the oven.

Tips & Tricks

• For a smokier flavor, you can grill the red peppers and eggplant instead of roasting them in the oven.
• Adjust the amount of garlic and vinegar according to your taste preferences.
• Ajvar tastes even better the next day as the flavors continue to develop, so consider making it in advance.
• Use high-quality olive oil for the best flavor.
• Ajvar can be stored in the refrigerator for up to a week.

Serving advice

Serve Ajvar as a dip with pita bread, tortilla chips, or fresh vegetables. It also pairs well with grilled meats, roasted vegetables, or as a spread on sandwiches and wraps.

Presentation advice

Garnish the Ajvar with a drizzle of olive oil, a sprinkle of fresh herbs like parsley or cilantro, and a few slices of roasted red pepper for an appetizing presentation. Serve it in a small bowl or on a platter with colorful vegetables for an eye-catching display.