Ajvar Dip (Red Pepper and Egg Plant Dip)
One of the most amazing dips ever, this Croatian roasted pepper and eggplant dip is perfect. I love it on crostini slices, meat or scrambled eggs. Ajvar goes with everything!
Ingredients
6-7 red bell peppers
2 small eggplant
2 tbsp minced garlic
1/4 cup olive oil
1-2 tbsp vinegar
Salt and pepper to taste
Crostini's for dipping
Instructions
1
Preheat your oven to 400 degree’s.
2
Line 2 baking sheets with aluminum foil or spray them with cooking oil.
3
Cut the stem end off of the egg plant and cut it in half lengthwise. Lay them cut side down on the prepared baking sheet
4
Place the bell peppers on the baking sheet as well.
5
Bake/roast the egg plant and bell peppers until the are very soft and the skins are lightly charred (about 1 hour).
6
Remove from the oven, place them in a large bowl and cover with foil to allow them to steam and cool.
7
Once cool enough to handle, remove the skins and seeds, and transfer to a food processor.
8
Add the garlic and olive oil pulsing to loosely chop everything up.
9
Transfer the mixture to a sauce pan and while stirring gently, reduce the mixture to a paste (spreadable consistency). Add the vinegar, stir adjust salt and pepper let cool and serve with your favorite crostini bites.
Tags:
chefbryan
