Roasted Ajvar
2 large eggplants, about 3 pounds
6 large red bell peppers
Salt and black pepper
1 garlic clove, finely chopped
juice of 1 lemon
1/2 cup good-quality olive oil
1 tblsp finely chopped parsley
Preheat oven to 475F degrees.
Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes.
Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.
Peel off and discard blackened skins, stems and seeds. In a food processor, add vegetables and pulse until creamy or less, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, pulse again until thoroughly mixed.
Transfer to a glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week. Serve with your choice of meat and Bosnian Bread - Lepinja.
Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.
Peel off and discard blackened skins, stems and seeds. In a food processor, add vegetables and pulse until creamy or less, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, pulse again until thoroughly mixed.
Transfer to a glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week. Serve with your choice of meat and Bosnian Bread - Lepinja.
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