Ajvar (Roasted Red Pepper, Eggplant, and Garlic Spread)

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.

Ajvar Spread

2 red peppers

1 eggplant

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.

4 Comments

Filed under Eat, Gluten Free, Snacks and Hors D'Ouevres

4 Responses to Ajvar (Roasted Red Pepper, Eggplant, and Garlic Spread)

  1. Ooh, I have that same exact spread in my fridge after my trip to NYC in January and still haven’t made anything with it. Time to get crackin’ and get it in my belly!

  2. Jill

    Where did you get the beautiful lilies of the valley plate?

  3. Pingback: Thanksgiving Ideas | The Pursuit of Hippieness

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