Today I prepared Ajvar also known as Serbian caviar, a winter dish that can be eaten as a bread spread or as an accompaniment for seafood, fish, meat, etc.
Wash and dry 10–12 red bell peppers and 1–2 aubergines. Place bell peppers into oven bags.
Put scored (with fork) aubergines onto oven tray with some extra virgin olive oil and salt.
Slow roast peppers and aubergines in 160–185 C oven for 1,5–2 hours. Simultaneously roast in the oven also 1/2–1 head of garlic, drizzled with extra virgin olive oil and salt, for about 45 minutes.
After roasting, let the veggies rest and cool down. Next, peel off pepper and aubergine skins and carefully remove the pepper seeds. Squeeze the roasted garlic cloves out of their skins. Finely chop roasted garlic, peppers and aubergines (don't use a food processor as texture is important!). If you like it hot, then add a finely chopped chili pepper.
Finally, add into a large sauté pan or a pot some vegetable oil and
start roasting the veggies in low temperature for 2–2,5 hours or until
liquids are is reduced to minimum. Add a little bit of salt and 1–2
teaspoons of red wine vinegar and juice of half a lemon.
Let it cool down and refrigerate.
Ps: It was worth it!
Copyright © The Enogastronomist — Learning begets hunger.©
Wash and dry 10–12 red bell peppers and 1–2 aubergines. Place bell peppers into oven bags.
After roasting, let the veggies rest and cool down. Next, peel off pepper and aubergine skins and carefully remove the pepper seeds. Squeeze the roasted garlic cloves out of their skins. Finely chop roasted garlic, peppers and aubergines (don't use a food processor as texture is important!). If you like it hot, then add a finely chopped chili pepper.
Ps: It was worth it!
Copyright © The Enogastronomist — Learning begets hunger.©