Ajvar: An Eggplant and Bell Pepper Gluten-Free Condiment Recipe
MAKES 1-1/2 CUPS This condiment can be used like harissa and stored, refrigerated, for up to 1 week. If you want to tone down the heat, seed the chili pepper.
AuthorLjubomir Stanisic
Ingredients
11-pound eggplant
2red bell peppers
5garlic clovesunpeeled
11-inch hot red chili pepper, such as aji rojo
2teaspoonschopped Italian parsley
1-1/2tablespoonsolive oil
Juice of 1 lemon
Kosher salt and freshly ground pepper
Instructions
Preheat the oven to 325°F. Quarter the eggplant and peppers and place them skin side down on a baking sheet with the garlic. Bake until the vegetables are soft, and the skin of the peppers is slightly charred, about 1 hour. When cool enough to handle, remove and discard the skins from the vegetables and the garlic.
In a food processor, combine the baked vegetables and garlic with the chili, parsley, olive oil, lemon juice, 2 teaspoons salt, and pepper to taste. Process until smooth, scraping down the sides of the bowl with a spatula, as needed. Season with salt and pepper to taste.