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Ajvar (Serbian Roasted Red Pepper Sauce)

2

lbs

red bell peppers (about 5 medium peppers)

1

medium eggplant (about 3/4 pound)

5

tsp

freshly minced garlic (about 5 medium cloves)

1/4

cup

sunflower or olive oil

1

Tbs

white vinegar

1

tsp

Kosher salt, plus more to taste

Freshly ground black pepper, to taste

1

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place peppers on hot side of grill and cook until blackened all over, 10-15 minutes. Transfer pepper to a large bowl, cover with plastic wrap, and let sit until cool enough to handle, about 20 minutes. Remove charred skin, seeds, and cores from peppers.

2

While the peppers are cooling, pierce skin of eggplant with a fork all over. Place eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 30 minutes, turning halfway through for even cooking. Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes. Trim top off eggplant and split lengthwise. Using a spoon, scoop out flesh of eggplant; discard skin.

3

Place roasted red peppers, eggplant pulp, and garlic in a food processor fitted with a steel blade. Pulse until roughly chopped. Add in oil, vinegar, and salt and pulse until incorporated and peppers are finely chopped.

4

Transfer sauce to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Let cool to room temperature then use immediately or transfer to an airtight container and store in refrigerator for up to two weeks.

Yield: 1 1/2 cups

Cooking Times

Preparation Time: 1 hour

Cooking Time: 2 hours

Nutrition Facts

Serving size: Entire recipe (49.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

418.69

Calories From Fat (8%)

32.19

% Daily Value

Total Fat 3.62g

6%

Saturated Fat 0.41g

2%

Cholesterol 0mg

0%

Sodium 1927.98mg

80%

Potassium 3034.15mg

87%

Total Carbohydrates 87.15g

29%

Fiber 33.09g

132%

Sugar 54.41g

 

Protein 14.36g

29%

Source

Author: Joshua Bousel

Source: seriouseats.com