Roasted Pepper Spread | Ajvar. EUROPE, MONTENEGRO

Servings  6people



6 red bell peppers

1small eggplant

2-4cloves garlic, to taste

1/4cup olive oil




  1. Preheat grill to medium. Meanwhile, poke holes in the eggplant to get it ready for grilling.
  2. Grill the peppers and eggplant, rotating every 10 minutes or so, until the skin is blistering and blackened. The peppers took about 20 minutes and the eggplant about 30.
  3. Set the cooked peppers aside in a covered bowl until cool enough to handle. They will steam themselves which helps separate skin from the flesh.
  4. Meanwhile, when the eggplant is cool enough to handle, cut in half lengthwise and use a spoon to scrape eggplant flesh into processor (leave out the skin and most of the seeds). Puree with garlic in food processor until smooth (about 30 seconds to a minute).
  5. Next, peel the peppers and remove seeds and any liquids. Combine with the pureed eggplant in the food processor. Stir in olive oil, salt and pepper.
  6. Pulse the peppers until you form a coarse mixture, somewhere between ketchup and chunky tomato sauce. It's really up to you and what makes you smile.


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