A few weeks ago, I pledged my allegiance to this…
It actually has a special name! Ajvar! It’s a popular Serbian relish. I did not know this. All I knew is that it’s flipping delicious, and I was determined to make it myself. So I did!
Light, easy, and great as a spread or dip. If you could jar proof that health does not sacrifice flavor, this is it.
2 red peppers
2 cloves garlic
4 tablespoons vinegar
salt and pepper to taste
juice of half lemon
½ tsp red pepper flakes
pinch of stevia or 1 tsp sugar
Roast the eggplant and peppers in the oven at 350 degrees for 30-40 minutes, until soft to touch and the skin is loose. Let cool for 5 minutes, and then careful remove the skin and seeds with the help of a knife.
Put the “meat” of the veggies in a food processor or blender with the rest of the ingredients, and puree until smooth.