Ajvar

Name: Ajvar
Ingredients: For the eggplant; 1 medium eggplant, peeled and cut into 1 1/2 inch cubes; 3 minced garlic cloves; 1/4 cup olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; For the spread; 4 red bell peppers or a combination of red and yellow ( if you can find fresh paprikas certainly use them ); 1 heaping tablespoon diced serrano or jalapeno pepper; 2 cloves garlic, minced; 1 cup diced onion; 1 tablespoon dried sweet paprika powder; 1/2 cup plus 2 tablespoons extra virgin olive oil; 1 teaspoon salt; The roasted eggplant cubes; Additional salt and olive oil for adjustment, if necessary

16 ingredients

4 steps

Ingredients

For the eggplant
1 medium eggplant, peeled and cut into 1 1/2 inch cubes
3 minced garlic cloves
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
For the spread
4 red bell peppers or a combination of red and yellow ( if you can find fresh paprikas certainly use them )
1 heaping tablespoon diced serrano or jalapeno pepper
2 cloves garlic, minced
1 cup diced onion
1 tablespoon dried sweet paprika powder
1/2 cup plus 2 tablespoons extra virgin olive oil
1 teaspoon salt
The roasted eggplant cubes
Additional salt and olive oil for adjustment, if necessary

Directions

1

Toss all ingredients together, spread out evenly on a rimmed baking sheet and roast at 350F for 30 minutes, stirring at the half way point. Set aside in a bowl and cool.
2

Roast the peppers either on a stove top or grill using Amanda and Merrill's tutorial as a reference or halve, core and de-seed the peppers and place in a roasting pan skin side up and broil them until the skins blacken and begin to blister. Let cool and then peel the skins.
3

Saute the onion in the 2 tablespoons of olive oil along with the tablespoon of paprika until the onion softens a bit and the paprika becomes fragrant.
4

Place everything in the bowl of a food processor and process until relatively smooth. Taste and adjust the salt and oil if desired. Chill to let the flavors blend before serving.