Ajar is a delicious Balkan red pepper and eggplant spread. It’s really simple to make, too. Vinka Vukicevic, my Pilates coach, introduced me to ajvar. She is from Bosnia and tells me that no house in the former Yugoslavia is ever without this tasty spread. She always looked forward to arriving home after school and enjoying it as a snack, spread on bread and sprinkled with crumbled feta cheese. Once I learned to make ajar, it quickly became a popular appetizer at my house – I spread goat cheese over toast triangles or crackers and top them with a good dollop of this instant, positively ambrosial treat.
Ajvar
2016-11-07 20:07:33
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Ingredients
- 3 red bell or Shepherd peppers, roasted, peeled and cut into quarters
- 1 small eggplant (8 oz/ 250 g) roasted, peeled and cut into chunks
- 4 cloves garlic, coarsely chopped
- ¼ cup (60 mL) extra virgin olive oil 60 mL
- ½ tsp (2 mL) salt 2 mL
- ½ tsp (2 mL) hot Hungarian paprika 2 mL
- 2 tbsp (30 mL) freshly squeezed lemon juice (may need more)
- Freshly ground black pepper
Instructions
- 1. In food processor fitted with the metal blade, process peppers, eggplant and garlic, until smoothly blended. Transfer to a saucepan. Add olive oil and salt and bring to a boil. Reduce heat and simmer gently until thickened and slightly dry, about 20 minutes.
- 2. Remove from heat and stir in paprika and lemon juice. Taste and adjust seasoning. Cover and refrigerate for up to 5 days.
- Makes about 1-1/2 cups (375 mL)
Judith Finlayson https://judithfinlayson.com/
