Ajvar Eggplant Aubergine Peppers Recipe

Ingredients for Ajvar Eggplant Aubergine Peppers

• 2 large eggplants
• Red Sweet Peppers
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Garlic Clove
• Lemon
• 1/2 cup olive oil (plus more if needed)
• 2 tablespoons chopped fresh parsley

How to Make Ajvar Eggplant Aubergine Peppers

1. Preheat oven to 350°F (175°C).
2. Wash and halve 2 large eggplants and 2 large sweet bell peppers (any color). Remove stems and seeds.
3. Place eggplants and peppers cut-side down on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork.
4. Carefully remove eggplants and peppers from the oven. Let cool slightly, then peel off the skins.
5. Roughly chop the roasted eggplants and peppers.
6. In a large bowl, combine the chopped vegetables with 2 cloves minced garlic, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
7. Gradually whisk in 1/2 cup olive oil, adding more if needed to reach desired consistency. The vegetables should absorb the oil well.
8. Stir well to combine all ingredients.
9. Transfer the Ajvar to a serving bowl. Garnish with 2 tablespoons chopped fresh parsley.
10. Serve immediately, or chill for later. Enjoy!