Croatia---Ajvar (salsa)

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Croatia---Ajvar (salsa)

 

2 medium aubergines (eggplants)

4 sweet red peppers

olive oil for coating

2 tbsps. olive oil

1 to 2 tbsps. lemon juice or red wine vinegar

2 garlic cloves, crushed

good pinch cayenne

1 tsp. salt

1/4 tsp. ground black pepper

 

Heat the oven to 400 degrees. Prick the aubegine skin

a few times with a fork. Coat aubergines and peppers

in a little olive oil and bake for 30 minutes or until

blistered and dark. Place in a covered bowl for 10

minutes then peel off the skins.

Roughly chop the flesh of the aubergines and peppers,

discarding the peppers seeds and cores.

Combine the aubergines, peppers, remaining olive oil,

lemon juice, garlic, salt & pepper in a food processor

and whizz to a puree.

Serve in a bowl with as a topping, dip, etc.

 

 

 

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