AjvarRoasted Red Pepper and Eggplant Spread
This slow-cooked spread combines roasted peppers and eggplant into a silky, savory relish with gentle acidity. Its flavor deepens as it cooks down, making it ideal with bread or grilled meats.
Prep
25m
Cook
1h 10m
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1.2kgRed Bell Pepper (whole)
- 400gEggplant (whole)
- 10gGarlic (crushed)
- 80mlSunflower Oil
- 15mlDistilled White Vinegar
- 10gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 230°C (450°F).
- 02
Place the red bell pepper and eggplant on a baking tray and roast for 35 to 45 minutes, turning once, until the skins are blistered and the flesh is very soft.
- 03
Cover the roasted vegetables briefly, then peel away the skins. Remove the pepper seeds and stems.
- 04
Finely chop or mash the roasted vegetables into a coarse paste.
- 05
Heat the sunflower oil in a wide pan over low heat and add the vegetable paste.
- 06
Cook slowly for 25 to 30 minutes, stirring often, until the spread thickens and becomes glossy.
- 07
Stir in the garlic, salt, and distilled white vinegar and cook a little longer so the flavors meld.
- 08
Cool before serving.
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