Ajvar
Use this as a spread for bread
Makes enough for: 1 batch ajvar
Ingredients
- 260 g pimento peppers
- 200 g eggplant
- 2 cloves garlic
- 15 mls olive oil
- 5 mls apple cider vinegar
- salt and freshly ground black pepper to season
Method
- Preheat your oven to 200° Celsius
- Place the peppers into an ovenproof dish and place into the oven for 30 minutes
- Remove from the oven and place into a bowl, and cover with a towel
- Stab the eggplant several times with a knife then place into the ovenproof dish you used to cook your peppers
- Place into the oven for 30 minutes
- Remove from the oven and set aside
- Place the garlic into the same dish, place into the oven and turn it off
- Remove the peppers from the bowl, destem and peel off the skin
- Remove the seeds and place the flesh into a blender
- Destem the eggplant then peel the skin off
- Cut the eggplant in half then roughly chop before adding to the blender
- Remove the garlic from the oven, remove the paper and place the garlic into the blender
- Add the oil and vinegar and season generously
- Blend the ingredients until smooth
- Pour the ajvar into a heavy bottomed saucepan and simmer for 30 minutes over a low temperature, stirring occasionally
- Remove from the heat and allow to cool before adjusting the seasoning
- Serve at room temperature and store in an airtight container in the fridge