Ajvar

Ingredients

Red bell peppers

4 large

Eggplant

1 large

Garlic

3 cloves, minced

Olive oil

1/4 cup

White vinegar

2 tablespoons

Salt

1 teaspoon (or to taste)

Black pepper

1/2 teaspoon (or to taste)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash the red bell peppers and eggplant, then place them on a baking sheet. Roast in the oven for 30-40 minutes, or until the skins are charred and blistered, turning occasionally to ensure even roasting.
3. Remove the roasted vegetables from the oven and let them cool slightly. Once cool enough to handle, peel off the skins and discard them.
4. In a food processor, combine the roasted red peppers, eggplant, minced garlic, olive oil, white vinegar, salt, and black pepper. Blend until smooth and creamy, adjusting the seasoning to taste.
5. Transfer the ajvar to a clean jar or container and refrigerate for at least 1 hour before serving to allow the flavors to meld.
6. Serve the ajvar as a delicious spread on warm crusty bread, as a dip with fresh veggies, or as a zesty sauce over grilled meats.