Ajvar: Garlicky, Roasted Red Pepper-Eggplant Sauce

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 Eggplants, small
  • 5 cloves Garlic

• Condiments

  • 1 Lemon juice

• Baking & Spices

  • 12 Red peppers, large
  • 1 Salt and pepper

Found on thefreerangelife.com

Ingredients

• 12-15 Large Red Peppers
• 3 Small Eggplants
• 5 (or more) cloves garlic
• lemon juice
• salt and pepper

Directions

• Cut the red peppers in half and remove the seeds and stems.
• Place the peppers on a baking sheet under the broiler until charred- 15-20 minutes
• Prick the eggplant with a fork and place in the oven under the peppers until soft
• Place the roasted red peppers in a bowl and cover with plastic wrap to cool
• In the bowl of a food processor, place the eggplant and garlic. Pulse to chop.
• Remove the eggplant from the bowl and set aside.
• When the peppers are cool, remove the skins and place the flesh in the food processor bowl. Pulse to chop.
• Add the eggplant/garlic mixture to the peppers and pulse to combine to your desired consistency.
• Add in a glug or 2 of lemon juice and season with salt and pepper to taste
• Keep stored in a covered bowl in the refrigerator.