Pepper Ajvar Sauce

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

A stunning appetizer made from roasted bell peppers, originating from the Balkan Peninsula. It pairs wonderfully as a condiment for dishes or as a spread for bread.

Ingredients

Orange Bell Peppers - 0 lbs
Eggplants - 10 oz
Garlic - 5 cloves
Vegetable Oil - 0 fl oz
Olive Oil - 0 fl oz
Champagne Vinegar - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste
Sugar - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Prick the eggplant with a fork in several places and wrap it in foil.

Step 3

Brush the peppers with vegetable oil.

Step 4

Place the vegetables in an oven preheated to 355°F for 30–40 minutes. The eggplant should become soft, and the skin of the peppers should blacken.

Step 5

Transfer the peppers to a large bowl and cover with a lid or plastic wrap.

Step 6

Remove the eggplant from the foil. Allow the vegetables to cool for 10–15 minutes.

Step 7

Make a lengthwise cut in the eggplant on one side, open it up, and scoop out the flesh with a spoon.

Step 8

Remove the skin and seeds from the peppers and chop them into large pieces.

Step 9

Blend the vegetables in a blender with garlic, vinegar, oil, a teaspoon of salt, and pepper until smooth.

Step 10

Transfer the vegetable mixture to a saucepan, bring to a boil, and simmer over low heat for 30 minutes. Season with salt, pepper, and sugar to taste, then remove from heat and let it cool.