Ajvar
Author: 
 
Ingredients
  • 2 pounds red bell peppers (about 5 to 6)
  • 1 small eggplant (roughly ¾ pound)
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, roughly chopped - or to taste
  • 1 ounce fresh chives
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • Granulated sugar, as needed
  • Kosher salt and Freshly Ground Black Pepper, to taste
  • ¼ teaspoon dried red chili flakes
Instructions
  1. Mise en place ~ Gather all ingredients
  2. Heat oven to 450°F; arrange racks in the upper third.
  3. Halve each pepper, discarding stems and seeds.
  4. Place peppers cut side down on a baking sheet lined with foil.
  5. Cut eggplant in half lengthwise; drizzle it with about 1 tablespoon of the olive oil. Salt; place eggplant, cut-side down on the baking sheet.
  6. Roast the peppers and eggplant until they are blackened, blistered, and the eggplant collapses when you press on it, about 30 minutes.
  7. You can grill the peppers and eggplant if you would like.
  8. Remove the peppers, place them in a bowl; cover with plastic wrap to steam; when cooled remove skin. Do not rinse – you will loose your flavor – it is okay if there is a little char on the peppers.
  9. Set the eggplant aside to cool; remove the pulp of the eggplant from the skin with a spoon or scoop: discard the skin.
  10. Put eggplant in a food processor with 1 tablespoon of the olive oil and garlic.
  11. Pulse the eggplant a few times so that it’s roughly chopped.
  12. Adjust the seasonings – Mine needed more vinegar and a pinch more sugar.
Notes
You will need to taste and adjust the seasoning since all peppers are different. I used about a ½ teaspoon sugar. I did not use all the roasted garlic. Add a little at a time so not to overwhelm the ajvar.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/ajvar/