Guest guest Posted August 2, 2001 Report Share Posted August 2, 2001 Ajvar Category: Appetizers, Vegetarian Yield: 6 servings2 large Eggplants 6 large Red or green sweet peppers Salt Pepper 1 Garlic clove, minced 1 Lemon, juiced 1/2 cup Oil, preferably olive oil Parsley, minced WERTYGHVNNIbdgamowmvxfstetqasdwretyiKLOPOJ Procedures Bake eggplants and sweet peppers at 350°F until tender when pierced with a fork.Peel skin from hot vegetables and chop or mince the vegetables.Season to taste with salt and pepper and stir in the garlic and lemon juice.Gradually stir in as much of the oil as the vegetables will absorb.Mix well.Pile into a glass dish and sprinkle with parsley. Serve with toasted french bread, or pita Quote Link to comment Share on other sites More sharing options...
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