roasted pepper and eggplant spread (ajvar)

How To Make roasted pepper and eggplant spread (ajvar)

• 1

  Heat the grill or broiler. Grill or broil the eggplants, bell peppers and jalapeños, turning them often, until their skins blister all over and begin to blacken. (You may have to do this in batches.) The eggplant and peppers should take 10 to 15 minutes, the jalapeños, 5 minutes. Transfer them to a bowl and cover tightly, or put them in a plastic bag and seal it. Let them stand about 10 minutes.
• 2

  Peel the eggplant, bell peppers and jalapeños using a paring knife. Remove the caps, seeds and ribs. Be careful; there may be hot liquid inside them. Drain them well. Do not rinse.
• 3

  Chop the eggplant and peppers very fine with a knife, or puree them in a food processor. Transfer the mixture to a bowl and add the garlic and the salt, pepper and hot paprika to taste. Mix well. Stir in the oil and vinegar.
• 4

  Taste and adjust seasoning. Serve at room temperature or cold.
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