Ajvar (Serbian Red Pepper Spread

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Aubergine/eggplant, large
  • 1 Chilli
  • 3 large fat cloves Garlic

• Baking & Spices

  • 3 Red peppers, large
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 drizzle 4 tbsp extra virgin olive oil + 1 tsp, extra virgin
  • 1 tsp White vinegar

Found on yumsome.com

Description

Ingredients

• 1 large aubergine/eggplant - washed, dried, and cut in half lengthways
• 3 large red peppers - washed, dried, cut in half lengthways, and de-seeded
• 3 -4 large, fat cloves of garlic
• 4 tbsp extra virgin olive oil + 1 tsp + a drizzle
• 1 tsp white vinegar
• ½ tsp sea salt (or to taste)
• 1 chilli, very finely chopped (remove the seeds and veins if you dont want too much heat)

Directions

• Pre-heat your oven to 225c/435f.
• Massage 1 tsp of oil over the peppers, aubergine, and unpeeled garlic cloves, and place cut side down onto a baking sheet lined with parchment.
• Bake for around 25 minutes, or until the vegetables are soft, and the pepper skins are blackened.
• Remove from the oven, and put the peppers into a Ziploc bag for 10 minutes.
• Very carefully, scrape the aubergine flesh away from the skin (please dont burn yourself), and place into the bowl of a food processor.
• Remove the peppers from their bag, and peel away the skins. Add to the aubergines, and pulse a few times, just enough to break up the veggies.
• Put the oil into a heavy-based pan, add the ajvar, and stir. Allow to just sit in the pan for 15 minutes, so that the ajvar absorbs the oil.
• Turn on the heat, and bring the ajvar to a boil, then immediately, lower the heat, and allow to simmer for a couple of hours, to really bring out the sweetness of the peppers.
• Squeeze the roasted garlic from its paper, and smoosh it into the ajvar, along with the vinegar, and chilli (if using).
• Taste, and season with salt.
• Put into a sterile jar, drizzle with a little more oil, and seal.
• Once opened, the ajvar should keep in the fridge for several weeks... if, indeed, its around that long.

Nutrition