Cut the bell peppers in half vertically and remove the seeds. Place the peppers cut-side down on a rimmed baking sheet.
Use a fork to poke holes all over the eggplant and place on the baking sheet with the peppers.
Roast the vegetables in the preheated oven until charred in spots, about 40 minutes.
Transfer the vegetables to a large bowl and cover the bowl to allow the vegetables to steam for 15 minutes.
Cut the ends off the eggplant and discard. Remove the skin and discard then use a spoon to scrape out the seeds and discard. Peel the skin off the peppers and discard.
Add the peeled vegetables to a food processor or blender along with the garlic and pulse until smooth.
Scrape the mixture into a bowl and stir in the olive oil, lemon juice, 1/4 tsp salt, and 1/8 tsp pepper. Taste and season with additional salt & pepper if necessary. Store the ajvar in a covered container in the refrigerator until ready to use.
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