Ajvar - Roasted Red Pepper Dip
Ajvar is a popular vegetable relish from the Balkan, that you don’t want to miss out on. Traditionally, it is made by roasting eggplant and bell pepper over fire, but you can also make it in the oven. Here is an apartment-friendly version of Ajvar.
Servings: 8
Ingredients
- 3 red bell peppers
- 2 eggplant
- 1 onion roughly chopped
- 1 head garlic
- 2 tbsp white vinegar
- 3 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
- Pierce the eggplant a few times on all sides with a fork. Cut the tip of the garlic head off.
- On a lined baking tray, arrange bell pepper, eggplant, garlic, and onion, and drizzle with olive oil.
- Bake at 395 F / 200 C for about 50 minutes until the eggplant has softened and the skin of the bell pepper has blackened. Remove the garlic and onion after 20 minutes.
- Let cool (this can also be prepared one day ahead). Remove the flesh of the eggplant and peel the skin off the bell pepper.
- In a food processor, blend the eggplant, bell pepper, and onion, and squeeze out the garlic.
- Gradually stream in olive oil.
- Transfer into a pan and let simmer at a low temperature for about 30 minutes. Finish off with vinegar, salt, and pepper.
- Let it cool and enjoy it with your favorite bread.