Ajvar (Eggplant Dip)
Servings
12Serving size
about 1/2 cupYou can multiply this recipe but you’ll have a LOT of Ajvar. This recipe does make great leftovers and is better the second or third day. Keeps well for up to five days.
Ingredients
| 32 ounces Eggplant, raw |
| 3 Large Red bell peppers |
| 2 clove Garlic, raw |
| 1 lemon yields Lemon juice |
| 3 Tbsp. Olive oil |
| 3/4 tsp. Salt |
| 1 tsp. Paprika |
| 1 to taste Black pepper |
| 1 Tbsp. Fresh parsley (finely chopped) |
Instructions
Place the eggplant, peppers and garlic on baking sheet lined with aluminum foil. Roast for about 30 minutes. Turn occasionally.
Remove from the oven and place the vegetables in a large brown paper bag. When cool peel the skins away.
Place the vegetables in a food processor with the lemon juice, olive oil, salt, pepper and paprika. Process until smooth. Fold in the parsley and chill before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great dip for you to put out at your next cocktail party with some crudités. Or serve it as a dip with some fresh vegetables – your kids won’t know they’re getting two vegetables at once.