Ajvar: Roasted Vegetable Spread
I often make an eggplant dip (similar to Baba Ganoush), and this recipe is a bit similar. Instead of using just eggplants as the base, the Ajvar also includes grilled/roasted bell peppers and onion. It really is a great and different spread. It has such a beautiful bright color. Great to have on hand when you want a quick snack or appetizer. I chose to use it with bagel crostini. Just for reference, you can easily double the recipe and freeze it. It freezes beautifully!
I often make an eggplant dip (similar to Baba Ganoush), and this recipe is a bit similar. Instead of using just eggplants as the base, the Ajvar also includes grilled/roasted bell peppers and onion. It really is a great and different spread. It has such a beautiful bright color. Great to have on hand when you want a quick snack or appetizer. I chose to use it with bagel crostini. Just for reference, you can easily double the recipe and freeze it. It freezes beautifully!
- Carbohydrate 18.41803 g
- Cholesterol 7.56 mg
- Fat 8.239954375 g
- Fiber 7.46360000038147 g
- Protein 3.07107125 g
- Saturated Fat 2.67345375 g
- Serving Size 1 1 Serving (205g)
- Sodium 92.043375 mg
- Sugar 10.9544299996185 g
- Trans Fat 0.68763375 g
- Calories 147 calories
Step-by-step
- Wash peppers and eggplant. Dry. Pierce the eggplant....this helps so that the eggplant doesn't burst.
- Peel the onion and cut in half. Place the eggplant ,peppers and onion on a hot grill until they are blackened. It is easier to peel the eggplant and bell peppers when their skin is blackened. You will need to turn them over so that all the sides get blackened. Take them off the grill and place them in a bowl and cover with plastic wrap. The steam that forms will help the skin come off the vegetables. Remove the skin from peppers and eggplant and cut them into pieces.
- Do the same with the onion. Mince the garlic and the jalapeno. Place them in a pot on the stove on medium heat. Add oil and vinegar and seasoning. Mix.
- Cook on low for at least one hour ...or longer. Cook and stir frequently so that it doesn't burn. When it is done, place the mixture in a blender and blend till smooth. Be careful...it is hot. If you want it more chunky don't blend it too long...use the pulse button.
- You can return it to the pot for just a few more minutes. Place in jar/s. You can sterilize the jar/s and pour a little oil on top before sealing them. Serve with crostini, bread, meats, etc.
Simmering the vegetable mixture on low heat for at least one hour transforms raw produce into a rich, unified paste by evaporating excess moisture and allowing the natural sugars in the red peppers and onions to concentrate fully.
- Pierce the eggplant deeply with a sharp skewer before grilling to prevent pressure buildup and explosive ruptures inside the heat source.
- Trap escaping steam by covering the freshly charred vegetables tightly with plastic wrap in a bowl; this loosens the skins cleanly for effortless peeling after ten minutes.
- Adjust the blending phase using a pulse function rather than continuous running if a more rustic, textured spread is desired over a completely smooth puree.
Acid from the white vinegar balances the heavy vegetable oil during the long simmer to keep the final profile bright. Storing the jars with a thin film of oil poured across the top creates an oxygen barrier that extends shelf life.
