Ajvar
Ajvar (Roasted Peppers And Eggplant)


> From: "Chris" >
> Subject: Ajvar
> I was able to get this wonderful Hungarian Spread at Sunflower markets
but
> they stopped carrying it. I would love a recipe so I can make it myself.


Here are two recipes:

Ajvar

Servings: 6

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

Categories: Appetizer, Warm

Source: WWW.Yugoslavia.com
Internet address: http://www.yugoslavia.com/Culture/HTML/yu.html

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

Roast the paprika and eggplants over charcoal or a gas flame, or bake
them in a preheated 475 F 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 stems 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.

Heat 3 tablespoons of oil in a large skillet and saute 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.

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.


Ajvar (Roasted Peppers And Eggplant)

Servings: 6
Cuisine: European
Categories: Appetizer

12 Fresh Red New Mexican Chiles
4 Medium Eggplants
3/4 Cup Olive Oil or Corn Oil
1 Large Onion, minced
3 Large Garlic Cloves, chopped
2 Tablespoons Lemon Juice
2 Tablespoons Red Wine
Salt and Pepper to Taste
Parsley for Garnish

Roast the peppers and eggplant over charcoal or gas flame, or bake in
a preheated oven at 475 deg. F until the skins are 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 skins along with
the stems and seeds.
Mash the pepper and eggplant pulp together to form a homogeneous
mass, either smooth or slightly chunky, as desired.
Heat 3 tablespoons oil in a large skillet and saute the onion until
very soft. Add the garlic and cook 2 minutes longer. Remove from heat
and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle
remaining oil into the mixture, stirring constantly to incorporate all
the oil. Add lemon juice and vinegar, salt and pepper to taste.
Transfer to a serving bowl and garnish with parsley. Serve as an
appetizer spread on thick slices of country-style white bread.


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