Roasted Pepper and Eggplant Ajvar with Garlic
Smoky roasted red pepper and eggplant spread with garlic and vinegar.
Ajvar is a roasted red pepper and eggplant spread with garlic and a little vinegar. Roast the vegetables until collapsed and charred, then peel and simmer the pulp until thick. Refrigerate this version; it is not a tested canning recipe. Heat oven to 230°C (450°F). Roast peppers and eggplant on a tray, turning occasionally, until skins are charred and flesh is soft, about 35 to 45 minutes. Transfer peppers to a covered bowl for 10 minutes. Peel peppers and eggplant; discard skins and seeds. Finely chop or pulse the flesh to a coarse puree. Cook puree with oil, garlic, salt and pepper in a saucepan over low heat 25 to 35 minutes, stirring, until thick. Stir in vinegar.
Recipe card
Roasted Pepper and Eggplant Ajvar with Garlic
Equipment: Knife, cutting board, mixing bowl and suitable pan
Ingredients
Instructions
Roast vegetables
Heat oven to 230°C (450°F). Roast peppers and eggplant on a tray, turning occasionally, until skins are charred and flesh is soft, about 35 to 45 minutes.
Steam and peel
Transfer peppers to a covered bowl for 10 minutes. Peel peppers and eggplant; discard skins and seeds.
Chop
Finely chop or pulse the flesh to a coarse puree.
Simmer spread
Cook puree with oil, garlic, salt and pepper in a saucepan over low heat 25 to 35 minutes, stirring, until thick. Stir in vinegar.
Cool
Cool promptly and refrigerate in a clean covered container.
How to tell when it is ready
Spread is thick and no watery liquid pools around the edges.
Tips
- Prepare and measure ingredients before cooking.
- Cut ingredients into even pieces.
- Taste and adjust seasoning near the end.
- Cool leftovers promptly and refrigerate covered.
Troubleshooting
- If the dish is too dry, add a little liquid gradually.
- If browning too quickly, reduce the heat.
Substitutions
- Use a suitable neutral oil if needed.
- Choose vegetable broth for a vegetarian version where appropriate.
Variations
- Adjust herbs or spices to taste.
- Add a squeeze of lemon for brightness.
Serving suggestions
- Serve as part of a balanced meal.
- Pair with a crisp green salad.
- Offer fresh herbs at the table.
- Serve with bread or a suitable grain.
Make ahead
Measure ingredients ahead; refrigerate perishable components and cook shortly before serving.
Storage
Refrigerate promptly in a clean covered container and use within 4 days.
Food safety
Refrigerate promptly and use within 4 days. This refrigerator spread is not shelf-stable and should not be canned using this recipe.
Frequently asked questions
Can I prepare this ahead?
Prepare components ahead and refrigerate promptly.
How should I store ajvar roasted pepper spread?
Refrigerate promptly in a clean covered container and use within 4 days.
Serve promptly and refrigerate leftovers safely.
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