8 fresh red paprika (mild or medium-hot to taste, 8 to 12 red paprika)
4 medium-size eggplants
1/2 cup olive oil or corn oil (1/2 to 3/4 cup)
1 large onion, minced
3 large garlic cloves, chopped
1 tablespoon lemon juice (1 to 2 tablespoons)
OR
1 tablespoon red wine vinegar (1 to 2 tablespoons)
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Servings: 6
1. Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 475ºF oven, until the skin is blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the steams and seeds. Mash the peppers and eggplant pulp together to form a homogeneous mass — completely smooth or slightly chunky, as desired. You can do this with a fork or in a food processor.
2. Heat 3 tablespoons of oil in a large skillet and sauté the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.
3. Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread, or use as a side dish to accompany grilled or roasted meats.
6 to 8 servings, as an appetizer or side dish.
Notes: Pronounced eye-vaar, this is a name to a popular type of appetizer or side dish made of roasted paprika, unripe tomatoes, and even string beans can be combined into ajvar. Fresh ajvar is always made during summer and early autumn, just after the paprika harvest, when many households also can or bottle their own ajvar for use throughout the year.
Cuisine: Yugoslavian
4 medium-size eggplants
1/2 cup olive oil or corn oil (1/2 to 3/4 cup)
1 large onion, minced
3 large garlic cloves, chopped
1 tablespoon lemon juice (1 to 2 tablespoons)
OR
1 tablespoon red wine vinegar (1 to 2 tablespoons)
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Servings: 6
1. Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 475ºF oven, until the skin is blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the steams and seeds. Mash the peppers and eggplant pulp together to form a homogeneous mass — completely smooth or slightly chunky, as desired. You can do this with a fork or in a food processor.
2. Heat 3 tablespoons of oil in a large skillet and sauté the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.
3. Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread, or use as a side dish to accompany grilled or roasted meats.
6 to 8 servings, as an appetizer or side dish.
Notes: Pronounced eye-vaar, this is a name to a popular type of appetizer or side dish made of roasted paprika, unripe tomatoes, and even string beans can be combined into ajvar. Fresh ajvar is always made during summer and early autumn, just after the paprika harvest, when many households also can or bottle their own ajvar for use throughout the year.
Cuisine: Yugoslavian