* Exported from MasterCook *
Croatian Roasted Red Pepper and Eggplant Dip - Ajvar
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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2 large red bell peppers
1/2 medium eggplant
2 large garlic clove -- or to taste, coarsely chopped (variation: 2 roasted garlic cloves)
1/8 cup olive oil -- 2 Tablespoons
kosher salt -- to taste
freshly ground black pepper -- to taste
Roasting the peppers and eggplant: Char the peppers and eggplant under the broiler or on a gas or charcoal grill, with the skin side closest to the heat source. Turn and check often; remove from the heat when the skin has blackened, about 10 minutes. The eggplant will take longer than the peppers.
Drop the roasted pepper into a bowl and cover. The skin will loosen by steaming in its own heat in 10 minutes.
Allow the eggplant to cook, then peel by hand or with a sharp knife, scraping the skins well because that's where you'll find the most smoky and flavorful fruit. Discard the skin.
Gently hand-peel the pepper and discard the blackened skin; some dark bits will adhere to the pepper's flesh. Reserve the liquid that accumulates as you work with the peppers.
Run all ingredients and reserved liquid through a food processor until nearly smooth, adding the oil gradually. Hold back on some of the oil if the mixture is getting too thin.
The ajvar can be refrigerated for up to 1 week.
Makes 1 cup (about 4 one-quarter cup servings)
Cuisine:
"Eastern European"
Source:
"Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 93 Calories; 7g Fat (63.5% calories from fat); 1g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
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