Ajvar
Ajvar
Ingredients/Components
- paprika
- eggplant - 3/4 lb
- water, divided - 4 c
- olive oil, divided
- red, yellow, or orange bell peppers
- dried crushed red pepper optional - 2 jalapeno
- white vinegar, divided
- coarse salt, divided - 2 Tbsp
- 2-6 garlic cloves, minced
How to make ajvar:
Stem, de-vein, and seed bell peppers and chilies. cut into chunks. Peel eggplant and cut crosswise into 1 inch slices. Put 2/3 c. vinegar, 2 c. water and 1 Tbsp. coarse salt in saucepan. Bring to a boil, add eggplant slices. return to boil for 5 minutes. stirring, drain while you boil peppers and chilies 5 minutes using remaining 2/3 c. vinegar, 2 c. water and 1 Tbsp. salt. drain and reserve. Sizzle garlic in 1/4 c. oil for 1 minute. Place cooked, drained eggplant and pepper mix in bowl of food processor and puree. Add 1 1/2 tsp. salt and paprika. Return sauce to pan and simmer over medium heat until thickens to dipping consistency. This is a Serbian relish great for dip or spread on crackers. Add yogurt to make a salad dressing. Freezes well.Recipe categories: Condiments, etc., Vegetables, Turkish.
Rating:
Related ingredients:
sugar, pkg, salt, brown sugar, vinegar
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