SERBIAN AJVAR
RED BELL PEPPER
RELISH
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4 medium red bell peppers
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1 medium eggplant
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1/4 cup cold pressed flax oil
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2 garlic cloves, crushed
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1 tbsp cider vinegar
Make It Interesting:
Ajvar can dress up any dish. Try it in combination with:
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Rye toast
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Baked potatoes, carrots or parsnips
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Pickled veggies or crudité with yogurt
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Corn cakes and fresh thyme, to taste
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Spaghetti squash or any spiralized veggie noodles
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Brown rice risotto with roasted zucchini
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Chopped raw salad
Organic Ingredients:
Directions:
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Preheat oven to 350º
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Cover a baking tray with parchment paper
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Cut eggplant and bell peppers into large pieces and arrange on the baking try
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Bake in the oven for 30 minutes until the skin is toasted or wrinkled (but not charred!)
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Let cool for 20 minutes or shock in an ice bath
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Peel skins from peppers and eggplants; place in a food processor with garlic, oil and vinegar. Pulse into a smooth consistency and pour into a medium sauce pan
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Simmer contents over low heat for 30 minutes, stirring frequently until it thickens
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Let cool and store in a jar. Add a fresh squeeze of lemon before refrigerating to keep for 7-10 days