Eggplant-Pepper Spread - Serbian Vegetarian "Caviar" or Ajvar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 large eggplants, about 3 pounds6 large red bell peppersSalt and black pepper1 garlic clove, finely choppedJuice of 1 lemon1/2 cup good-quality olive oil1 tablespoon finely chopped parsley (optional)
Heat oven to 475 degrees. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes.
Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.
Peel off and discard blackened skins, stems and seeds. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.
Transfer to a glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week.
Number of Servings: 6
Recipe submitted by SparkPeople user JOCHEBED1.
Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.
Peel off and discard blackened skins, stems and seeds. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.
Transfer to a glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week.
Number of Servings: 6
Recipe submitted by SparkPeople user JOCHEBED1.
Nutritional Info Amount Per Serving
- Calories: 246.1
- Total Fat: 18.6 g
- Cholesterol: 0.0 mg
- Sodium: 396.0 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 7.2 g
- Protein: 3.1 g
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