Roasted Red Pepper Sauce - Croatian Ajvar | Keto Recipes

Cut the red bell peppers in half, removing the top, seeds, and white skin.

Place the cut peppers cut side down on a parchment lined baking sheet.

Cut the eggplant in half and place it cut side down beside the red peppers.

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).

Bake the peppers and eggplant until the skin turns brown and starts to lift off, and the peppers feel soft when pressed.

Let the vegetables cool until they can be handled comfortably.

Peel the skin off the red pepper and place it in a blender.

Scoop out the eggplant meat and add it to the blender.

Add grated or roasted garlic (or garlic powder), olive oil, white wine vinegar, salt, and pepper to the blender.

Blend until the sauce is very creamy, about 4 to 5 minutes.

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