Ajvar is a wonderful condiment of Serbian origin that combines roasted eggplant, roasted red pepper and garlic to make a velvety, smokey, slightly sweet, tangy dip.  In Serbia, Ajvar is spread on bread, or used as a dip with vegetables, but you can use it many different ways.  I love it as a salsa on tacos, as the smokey notes add a punch to Latin food.  It is also excellent on grilled meats, or as a spread in sandwiches.  Use it as an alternative to hummus!

Try it, and let me know what you think!

Ajvar

Makes about 1½ cups

1 Each, Globe Eggplant
3 Each, Red Peppers
1 Head, Garlic
2 Tbs., Olive Oil
As Needed, Kosher Salt
As Needed, Black Pepper

1 Tbs., Smoked Paprika
4 tsp., Apple Cider Vinegar
4 Tbs., Olive Oil
To Taste, Kosher Salt
To Taste, Black Pepper

Method:

• Preheat oven to 350℉
• Using the tip of a paring knife, cut small slits in the skin of the eggplant
• Rub the eggplant, peppers and garlic with the oil, season with the salt and pepper
• Roast in the oven for about an hour, or until the eggplant and peppers have collapsed
• Transfer the eggplant, peppers and garlic into a bowl covered with plastic wrap, and allow to cool at room temperature.  This step can be done the day before, but make sure to refrigerate after it has had a chance to cool
• Split the eggplant in half lengthwise, and scoop the flesh into a food processor with a blade attachment
• Peel and seed the peppers, and transfer the flesh into the food processor
• Cut the root end off of the head of garlic, and squeeze the roasted garlic pulp into the food processor
• Add the smoked paprika, apple cider vinegar and olive oil to the food processor, and process until smooth
• Season to taste with salt and black pepper
• Transfer into a non-reactive container, cover and refrigerate for up to a week