Ajvar (Roasted Red Pepper & Eggplant Relish)
Ajvar adds a unique flavor to any dish. Add it to sandwiches, tartines, appetizers and more. Make it sweet, piquant or hot. It's sure to please the taste buds of even the pickiest eater.
Servings: 1 8 oz jar
Ingredients
- 4 whole red bell peppers cut in half length-wise and seeded
- ½-1 whole eggplant cut in half length-wise; use more or less as desired
- 1 teaspoon olive oil
- 4 whole garlic cloves
- 1-1 ½ teaspoon red pepper flakes use more or less, depending upon your desired heat
- 4 whole rainbow peppercorns crushed
- 1 teaspoon sea salt
Instructions
- Preheat oven to 475 Fahrenheit. Wash eggplant and red peppers in warm water. Pat dry. Cut eggplant and peppers in half, length-wise.
- Line backing sheet with parchment paper or tin foil. Brush with thin coat of olive oil to keep them from sticking. Place eggplant and peppers face down. Cook for 20-40 minutes, depending upon your oven. Turn over half way through cooking. Peppers should be blackened on both sides and wrinkled-looking. Eggplant should be fork-tender.
- Remove from oven. Place bell peppers in a large bowl and cover tightly with plastic wrap (the kind that sticks to the bowl). Allow to steam for 15-20 minutes. Allow eggplant to cool.
- Using a spoon, scoop out flesh of eggplant and place it in food processor, seeds and all. Once bell peppers have cooled, remove outer layer of skin. It should come off easily. Place peppers in food processor. Process for about 30 seconds.
- Add olive oil, garlic, red pepper flakes, peppercorns and sea salt. Process for only 1 to 2 minutes. You want the mixture to have a chunky, relish-like consistency.
- Serve immediately with crackers or toasted levain bread. Add the remainder to jar. Secure lid and allow to cool at room temperature. Store in refrigerator for up to 2 weeks.
Notes
