Ajvar Eggplant Aubergine Peppers Recipes

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RED PEPPER-EGGPLANT AJVAR



Red Pepper-Eggplant Ajvar image

Ajvar is a lush, piquant spread based on roasted red peppers and olive oil. It has the same kind of tangy sweetness that ketchup adds to a burger.

Provided by Julia Moskin

Categories     easy, condiments, dips and spreads

Time 1h

Yield 1 1/2 cups

Number Of Ingredients 6

4 large red bell peppers
1 medium eggplant
6 cloves garlic, unpeeled
1/2 cup olive oil
Salt
black pepper to taste

Steps:

  • Heat oven to 475 degrees. Place peppers, eggplant and garlic on a baking sheet and roast; remove garlic after 10 minutes and place in a large bowl. Continue roasting peppers and eggplant until blackened and soft, about 20 minutes more, then add to bowl. Cover with plastic wrap and let steam until cool enough to handle. Remove and discard all peels, seeds and stems.
  • In a food processor, combine pepper flesh, eggplant flesh and garlic with oil and salt and pepper; pulse until mixture is almost smooth. Taste and season with salt and pepper. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 517 milligrams, Sugar 8 grams

AJVAR (EGGPLANT (AUBERGINE) & PEPPERS)



Ajvar (Eggplant (Aubergine) & Peppers) image

Posted in response to a request. This is a Croatian appetizer. I have not tried this recipe. Source: "Our Favorite Recipes" St. Anthony Croatian Catholic Church. Times are estimated.

Provided by TishT

Categories     Spreads

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

2 large eggplants
6 large red sweet peppers or 6 large green sweet peppers
salt
pepper
1 garlic clove, minced
1 lemon, juiced
1/2 cup oil, preferably olive oil
parsley, minced

Steps:

  • Bake eggplants and sweet peppers at 350 F until tender when pierced with a fork.
  • Peel skin from hot vegetables and chop or mince the vegetables.
  • Season to taste with salt and pepper and stir in the garlic and lemon juice.
  • Gradually stir in as much of the oil as the vegetables will absorb.
  • Mix well.
  • Pile into a glass dish and sprinkle with parsley.

Nutrition Facts : Calories 258.8, Fat 19, SaturatedFat 2.5, Sodium 10.5, Carbohydrate 21.4, Fiber 9.9, Sugar 11.4, Protein 3.6

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