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Ajvar
Ajvar
pronounced: eye-vaar
Ajvar is popular appetizer or side dish made of
roasted paprika, ripe tomatoes, and even string beans
can be combined into ajvar. Ajvar is a seasonal dish in
Macedonia, always made in late summer and early autumn,
just after the paprika harvest, when many households
also can or bottle their own ajvar for use throughout
the winter season.
- 8-12 fresh red paprika (mild or medium-hot, to
taste)
- 4 medium-size eggplants
- 1/2 to 3/4 cup olive oil
- 1 large onion, minced
- 3 large garlic cloves, chopped
- 1 to 2 tablespoons lemon juice (or 1 tablespoon
red wine vinegar)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Roast the paprika and eggplants over charcoal or a
gas flame, or bake them in a preheated 475 F oven, until
the skin is blistered and darkened. Place the roasted
vegetables in a paper bag and let them steam in their
own heat for 10 minutes. Peel off and discard the burnt
skin along with the steams and seeds. Mash the peppers
and eggplant pulp together to form a slightly chunky
mass. You can do this with a fork or in a food
processor.
Heat 3 tablespoons of oil in a large skillet and
saute the onion until very soft. Add garlic and cook for
2 more minutes. Remove from the heat and stir in the
pepper-eggplant pulp, mixing well. Slowly drizzle the
remaining oil into the mixture, stirring constantly to
incorporate all of the oil. Add lemon juice or vinegar,
and salt and pepper, to taste. Transfer to a serving
bowl and garnish with parsley.
Serve as an appetizer to spread on thick slices of
country-style white bread or flat pita bread with chunks
of feta cheese, or use as a side dish to accompany
grilled or roasted meats.
Yield: 6 to 8 servings, as an appetizer or side dish.
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