Homemade Ajvar
36
- Prep Time15 min
- Total Time1 h 10 min
- Makes2 1/2 cups
Photo, Carmen Cheung. Food styling, Ashley Denton. Prop styling, Madeleine Johari.
Red bell peppers and eggplant combine into a delicious Ajvar spread.
Ingredients
1 large eggplant, halved (about 750g)
3 large red peppers
1 garlic clove
1 tsp salt
3 tbsp extra-virgin olive oil
4 tsp white vinegar
1/4 tsp smoked paprika
Instructions
1. Position rack in centre of oven, then preheat to 475F. Line a baking sheet with foil. Pierce eggplant all over with a fork, then place cut-side down on prepared sheet with peppers. Bake, turning peppers every 10 min, until very tender and skin is charred, 35 to 40 min. Transfer peppers to a large bowl, then cover tightly with plastic wrap. Let stand to cool slightly, about 20 min.
2. Scrape out eggplant fresh with a spoon from skin and place between 2 clean kitchen towels to absorb excess liquid. It should measure about 1 1⁄4 cups. Discard skin. Remove and discard skin, stems and seeds from peppers.
3. Whirl garlic and salt in a food processor, then add eggplant and peppers. Purée until blended, about 2 min. Add oil, vinegar and paprika, and pulse to blend.
Nutrition (per 2 tbsp)
Calories 39, Protein 1g, Carbohydrates 5g, Fat 2g, Fibre 1g, Sodium 116mg.
Excellent source of Vitamin C.
Kitchen tip: Homemade Ajvar is a great alternative to pizza sauce. Try out our Whole Wheat Mediterranean Pizza with Ajvar recipe.
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