Re: [CH] Ajvar recipe
Eruna Schultheiss (eruna@taom.com)
28 Aug 2001 22:29:14 -0600
Kris, we eat hot Ajvar all the time. However, I have never tried to make
this myself, just always going for the hot version jar in the middle
eastern
store. I may want to play with this - adding some hot chilies of course.
The following two recipes have somewhat different ingredients, but
identical preparation. Hope this helps, Kris.
Best regards,
Eruna
* Exported from MasterCook *
AJVAR (ROASTED PEPPERS AND EGGPLANT)
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Fresh red New Mexican chiles
4 Medium eggplants
3/4 c Olive oil or corn oil
1 Large onion, minced
3 Large garlic cloves, chopped
2 T Lemon juice
2 T Red wine
Salt/pepper to taste
Parsley for garnish
Roast the peppers and eggplant over charcoal or gas flame, or bake in a
preheated oven at 475 deg. F until the skins are blistered and black. Place
the roasted vegetables in a paper bag and let them steam in their own heat
for 10 minutes. Peel off and discard the burnt skins along with the stems
and seeds. Mash the pepper and eggplant pulp together to form a homo-
geneous mass, either smooth or slightly chunky, as desired.
Heat 3 tablespoons oil in a large skillet and saute the onion until very
soft. Add the garlic and cook 2 minutes lomger. Remove from heat and stir
in the pepper-eggplant pulp, mixing well. Slowly drizzle remaining oil into
the mixture, stirring constantly to incorporate all the oil. Add lemon
juice and wine, salt and pepper to taste. Transfer to a serving bowl and
garnish with parsley.
Serve as an appetizer spread on thick slices of country-style white
bread.
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Ajvar
Ajvar is popular appetizer or side dish made of roasted paprika, ripe
tomatoes, and even string beans can be combined into ajvar. Ajvar is a
seasonal dish in Macedonia, always made in late summer and early autumn,
just after the paprika harvest, when many households also can
or bottle their own ajvar for use throughout the winter season.
8-12 fresh red paprika (mild or medium-hot, to taste)
4 medium-size eggplants
1/2 to 3/4 cup olive oil
1 large onion, minced
3 large garlic cloves, chopped
1 to 2 tablespoons lemon juice (or 1 tablespoon red wine
vinegar)
Salt and pepper to taste
Chopped fresh parsley for garnish
Roast the paprika and eggplants over charcoal or a gas flame, or bake
them in a preheated 475 F oven, until the skin is blistered and darkened.
Place the roasted vegetables in a paper bag and let them steam in their
own heat for 10 minutes. Peel off and discard the burnt skin along with
the steams and seeds. Mash the peppers and eggplant pulp together to form
a slightly chunky mass. You can do this with a fork or in a food processor.
Heat 3 tablespoons of oil in a large skillet and saute the onion until very
soft. Add garlic and cook for 2 more minutes. Remove from the heat
and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the
remaining oil into the mixture, stirring constantly to incorporate all of
the oil. Add lemon juice or vinegar, and salt and pepper, to taste.
Transfer
to a serving bowl and garnish with parsley.
Serve as an appetizer to spread on thick slices of country-style white
bread or flat pita bread with chunks of feta cheese, or use as a side dish
to accompany grilled or roasted meats.
Yield: 6 to 8 servings, as an appetizer or side dish.
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