This is something I will be making repeatedly throughout the summer.
Roasted red bell peppers and eggplant, finely chopped, along with copious amounts of garlic and a bit of olive oil and salt. I was quite astonished to find the depth of flavor in something that truly only had four ingredients. Roasting is certainly what certainly makes it so good. And the thing is, with a gas stove (or this summer the grill, which is in near constant use) roasting takes almost no time. Five to seven minutes or so straight on the burner over the heat, turning every so often to completely blacken the outsides. Put in a covered container to steam and cool for 10 minutes, the skins on the peppers slide off like a silk dress.
This is sexy stuff.
I want it on steaks, on fish. On these balkan burgers. On regular burgers. In my eggs.
In this recipe, I included a bit of roasted eggplant (at which Balkan traditionalists would have been shocked and horrified) but I found it gave a gorgeous texture.
For some background: ajvar is typically made in Serbia in the fall, where in small towns its process requires just about everybody who lives there to pitch in and help. The peppers are roasted, peeled and deseeded. Everything is pureed and put up in jars for the winter. Only here, I can’t wait that long: I ate spoons of it out of the dish while we were waiting for company to arrive. They were lucky they got here when they did. I would have eaten it all.
2 red bell peppers, blackened over a grill or stove, skin, stem and seeds removed, chopped1/2 baby eggplant, blackened over a grill or stove, skin and larger seeds removed, chopped
3 large cloves of garlic, peeled, smashed and chopped
1/3 c olive oil
1 T white vinegar
Salt and pepper to taste
Basil for garnish
In a food processor, add in all ingredients, including salt and pepper, and stream in the olive oil while pulsing. Don’t over process, mixture should have some chunks. Serve as a dip, as a condiment, as a sauce.
Playlist included Orion’s Belt, by Kitty Pryde.