roasted pepper and eggplant spread (ajvar)
Grill eggplants and peppers together, puree the mixture and you get a delicious Balkan spread called ajvar. Traditionally the spread is made either mild or hot, depending on the kinds of peppers you use. Red bell peppers give the spread a sweet taste and reddish hue.
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prep time
25 Min
cook time
15 Min
method
Grill
yield
8 serving(s)
Ingredients
- 2 eggplants (3 lbs total)
- 3 red bell peppers
- 2 jalapenos (red or green), optional
- 2 garlic cloves, minced
- salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine (or citrus vinegar)
How To Make roasted pepper and eggplant spread (ajvar)
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Step 1Heat 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.
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Step 2Peel 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.
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Step 3Chop 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.
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Step 4Taste and adjust seasoning. Serve at room temperature or cold.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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