Ajvar is a delicious roasted red pepper and eggplant dish found across the Balkans. It is a traditional to make ajvar in large quantities at the end of summer and in preparation for the winter pantry.
This smoky and slightly sweet dish from the peppers is so delicious as a dip, a spread or a simmering sauce for pasta. Its so delicious paired with grilled meats, served with Mediterranean salads for a mezze platter, or simply enjoyed with bread and olive oil.
Place rack about 3 to 4 inches below the heat.
Broil the peppers. Rotating them often so they roast and blister on all sides about 15 to 20 minutes.
Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap this will help peel them.
Once cooled remove the skin and seeds. Put the peeled peppers in a food processor with about 2 tablespoons olive oil and 3 smashed garlic cloves. Pulse the peppers a few times. Add the ziyad brand ready to use roasted eggplants, season to taste with salt, pepper, lemon juice and red dried chili flakes if using. Pulse until it’s all incorporated.
Serve ajvar as a delicious dip topped with additional olive oil with toasted bread and vegetables or use as a pasta sauce.
Store in the refrigerator for up to 3 days.