Red Pepper Eggplant Ajvar 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 (ROASTED RED PEPPER SPREAD)



Ajvar (Roasted Red Pepper Spread) image

A versatile Roasted Red Pepper Spread that can be served with bread, crackers, vegies with or without cream cheese or on meats and fish. Also, good in the middle of a grilled cheese sandwich made with pepper jack cheese and rye or whole wheat bread. I love Trader Joe's Roasted Red Pepper spread but I am allergic to sunflower oil and had to find a way to make my own. I found this recipe in a newspaper article and then tweaked it to my taste.

Provided by Nado2003

Categories     Spreads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

6 red bell peppers
1 small eggplant
1 -2 garlic clove, depending on taste
4 tablespoons olive oil (optional)
2 tablespoons white vinegar (or to taste)
salt and pepper, to taste
1/2-1 teaspoon dried red pepper flakes (optional)
3 basil leaves, garnish (optional)

Steps:

  • Preheat oven to broil. Halve each pepper, discarding stems and seeds. Place peppers, cut side down, on an old baking sheet or one lined with foil.
  • Cut eggplant in half lengthwise and score with a knife, drizzle it with about 2 tablespoons olive oil and a little salt and place it on a second baking sheet.
  • Place one of the oven racks roughly 3 to 4 inches below the heat; place peppers on this rack. The eggplant should sit on a lower rack.
  • Broil the peppers and eggplant, turning the peppers occasionally until they are well roasted on all sides, roughly 15 to 20 minutes. The eggplant may be done first; if so, remove it and set it aside to cool. To test eggplant for doneness press on it with a fork to make sure it's soft all the way through. I use an an outdoor grill to cook the peppers and eggplant, no oil. I make sure most of the skin on the peppers are blackened.
  • When you remove the peppers from the oven, place them in a bowl, sprinkle them with a little water, and cover with a clean dishcloth. Leave it for about 10 minutes. This step steams and lifts the skins, making it easy to peel the peppers once they've cooled. (Another method to loosen skins is to place the peppers in a paper sack, fold over to close and leave it for 15 minutes).
  • While waiting for the red pepper skin to lift. Use a large spoon to remove the pulp of the eggplant, leaving the skin behind. Discard the thickest seeds, but don't get nit-picky. Put eggplant in a food processor or a blender (I use a stick blender in a deep bowl) with olive oil and smashed and chopped garlic cloves. Pulse the eggplant a few times so that it's chopped with the other ingredients but not totally pureed. Put this in a bowl and set aside.
  • Once peppers are cool enough to handle, peel them with your fingers or a knife. Add peppers to the food processor or blender and pulse 5 to 8 times to chop coarsely. Add the eggplant mixture to the chopped peppers, season to taste with salt, pepper, vinegar and dried chili flakes, pulse 3 or 4 times to mix.
  • If you wish, garnish it with more finely diced garlic and a few scattered basil leaves. Serve ajvar with toasted bread slices drizzled with olive oil and sprinkled with salt.

Nutrition Facts : Calories 27.3, Fat 0.3, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 6.3, Fiber 2.8, Sugar 3.6, Protein 1.1

CROATIAN AJVAR (PEPPER AND EGGPLANT SAUCE)



Croatian Ajvar (Pepper and Eggplant Sauce) image

I got this recipe from an old Podravka Cook book. It is a Croatian dish that goes well with meat dishes especially cepavicici! Enjoy!

Provided by Mara232

Categories     Spreads

Time 40m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 5

2 medium eggplants
3 large red peppers
1 garlic clove, minced
1/2 cup extra virgin olive oil
salt and pepper

Steps:

  • Heat oven to 475 degrees. Roast washed eggplants and peppers until their skins blister and turn black, about 30 minutes. Turn to ensure entire vegetable is roasted.
  • Once roasted set vegetables in a heatproof bowl to steam. This well help to remove skin. Remove skin and seeds/stems.
  • In a large bowl, mash vegetables. Season to taste with salt and pepper. Add garlic and drizzle in oil, stirring constantly.
  • Store covered and refrigerated for up to 1 week.

Nutrition Facts : Calories 225, Fat 18.6, SaturatedFat 2.6, Sodium 5.7, Carbohydrate 15.5, Fiber 7.9, Sugar 7.7, Protein 2.7

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