Ajvar (Serbian Red Pepper Relish)

Ingredients

• •1 kg red bell peppers
• •1 large eggplant
• •2-3 cloves garlic, minced
• •3-4 tablespoons olive oil
• •1 tablespoon white vinegar or lemon juice
• •Salt, to taste
• •Pepper, to taste

Directions

1. 1Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminum foil.
2. 2Wash the red bell peppers and eggplant. Cut the eggplant in half lengthwise and score the cut sides with a knife.
3. 3Place the red bell peppers and eggplant halves, cut-side down, on the prepared baking sheet.
4. 4Roast the red bell peppers and eggplant in the preheated oven for 30-40 minutes, or until the skins are charred and blistered, and the eggplant is soft and tender.
5. 5Remove the roasted vegetables from the oven and transfer them to a heatproof bowl. Cover the bowl with plastic wrap or a kitchen towel and let the vegetables steam for about 10-15 minutes. This will help loosen the skins, making them easier to peel.
6. 6Once the vegetables have cooled slightly, peel off the charred skins from the red bell peppers and eggplant. Discard the skins.
7. 7In a food processor or blender, combine the roasted red bell peppers, eggplant flesh, minced garlic, olive oil, and white vinegar or lemon juice. Season with salt and pepper to taste.
8. 8Blend the mixture until smooth and well combined, scraping down the sides of the bowl as needed.
9. 9Transfer the ajvar to a clean jar or airtight container. Refrigerate for at least a few hours or overnight to allow the flavors to meld together.
10. 10Serve the ajvar as a spread on bread or crackers, as a dip with vegetables or chips, or as a condiment alongside grilled meats or sandwiches.