Ajvar
Roasted pepper and eggplany condiment.
Yield
6 servingsPrep
10 minCook
30 minReady
?Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
|
*
|
| 6 | each |
sweet bell peppers
red or green |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
lemon
juiced |
|
| ½ | cup |
vegetable oil
preferably olive oil |
|
| 1 | x |
parsley leaves
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
|
*
|
| 6 | each |
sweet bell peppers
red or green |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
lemon
juiced |
|
| 118 | ml |
vegetable oil
preferably olive oil |
|
| 1 | x |
parsley leaves
minced |
*
|
Directions
Bake eggplants and sweet peppers at 350℉ (180℃) F until tender when pierced with a fork. Peel skin from hot vegetables and chop or mince the vegetables.
Season to taste with salt and pepper and stir in the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb.
Mix well. Pile into a glass dish and sprinkle with parsley.
