Life and times of a new farmer/homesteader
Ajvar recipe {
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Friday, January 19, 2007
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This is my favorite food. It's a Serbian condiment or dip, and it's simple to make.Ajvar: 1 pound sweet green, red, and/or yellow peppers 1 hungarian yellow hot banana pepper (or any other large hot pepper) 1 medium eggplant 1 clove garlic, crushed with 1/4 tsp salt 1/4 cup olive oil 2 Tbs red wine vinegar or to taste Preheat oven to 425 F. Place peppers and eggplant in a baking pan and roast until soft. Dip in cold water and remove skins with wet hands, also seeds and ribs from the peppers. Mince the flesh finely in a stainless steel cooking pan, add the garlic, oil, and vinegar, and cook until the mixture is thick, like a fine chutney. Cool to room temperature, and serve in a glass bowl, drizzled with a little more olive oil. May be stored in the refrigerator. I have seen recipes for ajvar with onions, tomatoes, more or less chili, lemon juice instead of vinegar... the list goes on, but they all have what you see above here. Eggplant, peppers, chilis, and garlic. When you use red bell peppers it is a truly beautiful dish. Remember that the brighter the pepper, the sweeter it will be, and I like it sweet. You can eat on bread or crackers, or use in sandwitches as a condiment, or use on any meat. I have even used it as a coating for roasts before, er, roasting them. You can find it in jars in any good Russian or Eastern European market here in the states (even some supermarkets,), and the best ones have many different brands. But there is nothing like eating it fresh. Play with your food! Blessings, Raymond { Last Page } { Page 103 of 181 } { Next Page } |
