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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.
128

Yield

6

servings

Prep

15

min

Cook

20

min

Ready

35

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

12 each red chili peppers
new mexican, fresh
*
4 medium eggplant
*
¾ cup olive oil
or corn oil
1 large onions
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 27788% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 9%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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