AJVAR (SERBIAN ROASTED RED PEPPER SAUCE) RECIPE
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
Provided by Joshua Bousel
Categories Condiments and Sauces Condiment Ingredient
Time 2h
Number Of Ingredients 9
Steps:
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place peppers on hot side of grill and cook until blackened all over, 10-15 minutes. Transfer pepper to a large bowl, cover with plastic wrap, and let sit until cool enough to handle, about 20 minutes. Remove charred skin, seeds, and cores from peppers.
- While the peppers are cooling, pierce skin of eggplant with a fork all over. Place eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 30 minutes, turning halfway through for even cooking. Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes. Trim top off eggplant and split lengthwise. Using a spoon, scoop out flesh of eggplant; discard skin.
- Place roasted red peppers, eggplant pulp, and garlic in a food processor fitted with a steel blade. Pulse until roughly chopped. Add in oil, vinegar, and salt and pulse until incorporated and peppers are finely chopped.
- Transfer sauce to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Let cool to room temperature then use immediately or transfer to an airtight container and store in refrigerator for up to 2 weeks.
Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 54 mg, Sugar 2 g, Fat 2 g, ServingSize Makes about 1 1/2 cups, UnsaturatedFat 0 g
AJVAR (EGGPLANT (AUBERGINE) & PEPPERS)
Posted in response to a request. This is a Croatian appetizer. I have not tried this recipe. Source: "Our Favorite Recipes" St. Anthony Croatian Catholic Church. Times are estimated.
Provided by TishT
Categories Spreads
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake eggplants and sweet peppers at 350 F until tender when pierced with a fork.
- Peel skin from hot vegetables and chop or mince the vegetables.
- Season to taste with salt and pepper and stir in the garlic and lemon juice.
- Gradually stir in as much of the oil as the vegetables will absorb.
- Mix well.
- Pile into a glass dish and sprinkle with parsley.
Nutrition Facts : Calories 258.8, Fat 19, SaturatedFat 2.5, Sodium 10.5, Carbohydrate 21.4, Fiber 9.9, Sugar 11.4, Protein 3.6
RED PEPPER-EGGPLANT AJVAR
Ajvar is a lush, piquant spread based on roasted red peppers and olive oil. It has the same kind of tangy sweetness that ketchup adds to a burger.
Provided by Julia Moskin
Categories easy, condiments, dips and spreads
Time 1h
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Heat oven to 475 degrees. Place peppers, eggplant and garlic on a baking sheet and roast; remove garlic after 10 minutes and place in a large bowl. Continue roasting peppers and eggplant until blackened and soft, about 20 minutes more, then add to bowl. Cover with plastic wrap and let steam until cool enough to handle. Remove and discard all peels, seeds and stems.
- In a food processor, combine pepper flesh, eggplant flesh and garlic with oil and salt and pepper; pulse until mixture is almost smooth. Taste and season with salt and pepper. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 517 milligrams, Sugar 8 grams
CROATIAN AJVAR (PEPPER AND EGGPLANT SAUCE)
I got this recipe from an old Podravka Cook book. It is a Croatian dish that goes well with meat dishes especially cepavicici! Enjoy!
Provided by Mara232
Categories Spreads
Time 40m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 475 degrees. Roast washed eggplants and peppers until their skins blister and turn black, about 30 minutes. Turn to ensure entire vegetable is roasted.
- Once roasted set vegetables in a heatproof bowl to steam. This well help to remove skin. Remove skin and seeds/stems.
- In a large bowl, mash vegetables. Season to taste with salt and pepper. Add garlic and drizzle in oil, stirring constantly.
- Store covered and refrigerated for up to 1 week.
Nutrition Facts : Calories 225, Fat 18.6, SaturatedFat 2.6, Sodium 5.7, Carbohydrate 15.5, Fiber 7.9, Sugar 7.7, Protein 2.7
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