Roasted Pepper And Eggplant Spread Recipe - Cooking Index
Roasted Pepper And Eggplant Spread Recipe - Cooking Index
Grill eggplants and peppers together, puree the mixture and you get a delicious Balkan spread called ajvar. I learned to prepare it in Israel, where it's a favorite among people of Bulgarian origin. Traditionally the spread is made either mild or hot, depending on the kinds of peppers the cook uses. I always include plenty of red bell peppers for the delightful sweet taste and reddish hue they give the spread.
Courses: Dips and Spreads, Starters and appetizers| 2 | Eggplants - (3 lbs total) | |
| 3 | Red bell peppers | |
| 2 | Red or green jalapeños - (to 3) - optional | |
| 2 | Garlic cloves - minced | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Hot paprika or cayenne pepper - to taste | ||
| 2 tablespoons | 30ml | Extra-virgin olive oil - (to 3) |
| 1 tablespoon | 15ml | White wine or citrus vinegar |
Heat the grill or broiler. Grill or broil the eggplants, bell peppers and jalapeños, turning them often, until their skins blister all over and begin to blacken. (You may have to do this in batches.) The eggplant and peppers should take 10 to 15 minutes, the jalapeños, 5 minutes. Transfer them to a bowl and cover tightly, or put them in a plastic bag and seal it. Let them stand about 10 minutes.
Peel the eggplant, bell peppers and jalapeños using a paring knife. Remove the caps, seeds and ribs. Be careful; there may be hot liquid inside them. Drain them well. Do not rinse.
Chop the eggplant and peppers very fine with a knife, or puree them in a food processor. Transfer the mixture to a bowl and add the garlic and the salt, pepper and hot paprika to taste. Mix well. Stir in the oil and vinegar.
Taste and adjust seasoning. Serve at room temperature or cold.
This recipe yields 6 to 8 servings.
Each of 8 servings: 82 calories; 42 mg sodium; 0 cholesterol; 4 grams fat; 1 gram saturated fat; 13 grams carbohydrates; 2 grams protein; 4.44 grams fiber.
Source:
The Los Angeles Times, 08-22-2001
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