AJVAR SPREAD
A wonderful spread made in Serbia I recently became a fan and found this recipe. Better than commercial I plan on including this yummy spread when I entertain.The key to this recipe is not to be shy about blackening the skins of the peppers. Underneath the blackened skins, the peppers become tender and silky -- that's the secret to ajvar's distinctive texture.
Provided by CookstoRelax
Categories Spreads
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to broil. Halve each pepper, discarding stems and seeds. Place peppers, cut side down, on an old baking sheet or one lined with foil.
- Cut eggplant in half lengthwise and score with a knife, drizzle it with about 2 tablespoons olive oil and a little salt and place it on a second baking sheet.
- Place one of the oven racks roughly 3 to 4 inches below the heat; place peppers on this rack. The eggplant should sit on a lower rack.
- Broil the peppers and eggplant, turning the peppers occasionally until they are well roasted on all sides, roughly 15 to 20 minutes. The eggplant may be done first; if so, remove it and set it aside to cool. (You can also use an outdoor grill to cook the peppers and eggplant.).
- When you remove the peppers from the oven, place them in a bowl, sprinkle them with a little water, and cover with a clean dishcloth. This step steams and lifts the skins, making it easy to peel the peppers once they've cooled. (Another method to loosen skins is to place the peppers in a glass bowl and cover with plastic wrap until the peppers have cooled.).
- Use an ice-cream scoop to remove the pulp of the eggplant, leaving the skin behind. Discard the thickest seeds, but don't get nit-picky. Put eggplant in a food processor with about 2 tablespoons olive oil and 3 or 4 smashed garlic cloves. Pulse the eggplant a few times so that it's chopped with the other ingredients but not totally pureed. Remove the eggplant to a serving bowl.
- Once peppers are cool enough to handle, peel them with your fingers or a knife. Add peppers to the food processor and pulse 5 to 8 times to chop coarsely. Mix the peppers with the eggplant puree, season to taste with salt, pepper, a splash of vinegar and a shake of dried chili flakes, if you like. Smooth the surface of the ajvar with a spatula.
- If you wish, garnish it with more finely diced garlic and a few scattered basil leaves. Serve ajvar with toasted bread slices drizzled with olive oil and sprinkled with salt.
Nutrition Facts : Calories 155.3, Fat 9.8, SaturatedFat 1.4, Sodium 6.2, Carbohydrate 17.7, Fiber 7.1, Sugar 10.5, Protein 3
AJVAR (ROASTED RED PEPPER SPREAD)
A versatile Roasted Red Pepper Spread that can be served with bread, crackers, vegies with or without cream cheese or on meats and fish. Also, good in the middle of a grilled cheese sandwich made with pepper jack cheese and rye or whole wheat bread. I love Trader Joe's Roasted Red Pepper spread but I am allergic to sunflower oil and had to find a way to make my own. I found this recipe in a newspaper article and then tweaked it to my taste.
Provided by Nado2003
Categories Spreads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to broil. Halve each pepper, discarding stems and seeds. Place peppers, cut side down, on an old baking sheet or one lined with foil.
- Cut eggplant in half lengthwise and score with a knife, drizzle it with about 2 tablespoons olive oil and a little salt and place it on a second baking sheet.
- Place one of the oven racks roughly 3 to 4 inches below the heat; place peppers on this rack. The eggplant should sit on a lower rack.
- Broil the peppers and eggplant, turning the peppers occasionally until they are well roasted on all sides, roughly 15 to 20 minutes. The eggplant may be done first; if so, remove it and set it aside to cool. To test eggplant for doneness press on it with a fork to make sure it's soft all the way through. I use an an outdoor grill to cook the peppers and eggplant, no oil. I make sure most of the skin on the peppers are blackened.
- When you remove the peppers from the oven, place them in a bowl, sprinkle them with a little water, and cover with a clean dishcloth. Leave it for about 10 minutes. This step steams and lifts the skins, making it easy to peel the peppers once they've cooled. (Another method to loosen skins is to place the peppers in a paper sack, fold over to close and leave it for 15 minutes).
- While waiting for the red pepper skin to lift. Use a large spoon to remove the pulp of the eggplant, leaving the skin behind. Discard the thickest seeds, but don't get nit-picky. Put eggplant in a food processor or a blender (I use a stick blender in a deep bowl) with olive oil and smashed and chopped garlic cloves. Pulse the eggplant a few times so that it's chopped with the other ingredients but not totally pureed. Put this in a bowl and set aside.
- Once peppers are cool enough to handle, peel them with your fingers or a knife. Add peppers to the food processor or blender and pulse 5 to 8 times to chop coarsely. Add the eggplant mixture to the chopped peppers, season to taste with salt, pepper, vinegar and dried chili flakes, pulse 3 or 4 times to mix.
- If you wish, garnish it with more finely diced garlic and a few scattered basil leaves. Serve ajvar with toasted bread slices drizzled with olive oil and sprinkled with salt.
Nutrition Facts : Calories 27.3, Fat 0.3, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 6.3, Fiber 2.8, Sugar 3.6, Protein 1.1
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