Ajvar (Roasted Peppers and Eggplant)

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.

35 minutes Prep: 15 minutes Cook: 20 minutes

277 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

12	each	red chili peppers	new mexican, fresh
4	medium	eggplants
3/4	cup	olive oil	or corn oil
1	large	onion	minced
3	cloves	garlic	chopped
2	tablespoons	lemon juice
2	tablespoons	red wine
1	x	salt	to taste
1	x	black pepper	to taste
1	x	parsley leaves	for garnish

Directions

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.

Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds.

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

Heat 3 tablespoons oil in a large skillet and sauté the onion until very soft. Add the garlic and cook 2 minutes longer. Remove from heat and stir in the pepper, eggplant pulp, mixing well.

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

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

Transfer to a serving bowl and garnish with parsley.

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.

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Nutrition Facts

Serving Size 86g

Amount per Serving

Calories 277 88% of calories from fat

	% Daily Value*
Total Fat 27.0g	42%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 3mg	0%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	2%
Sugars 1.0g
Protein 1.0g	1%