AJVAR | Best Summer Dip With Grilled Red Pepper & Eggplant

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier while sunflower oil is more economical.

red bell peppers

🥗Healthier: yellow bell peppers

💰Cheaper: canned roasted red peppers

Canned peppers save time and are often cheaper.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds freshness while apple cider is cost-effective.

Broil 1 kilogram cocktail peppers and 1 kilogram eggplants, turning once.

After cooling, remove stems, seeds, and skin from the red peppers.

Scoop out the flesh from the eggplants using a spoon.

Chop 2 onions and 3 cloves of garlic.

Heat 5-6 tablespoons of olive oil in a pan.

Add the chopped onions to the pan and cook until browned.

Add the chopped garlic to the pan and stir.

Chop the grilled eggplants and red peppers and add them to the pan.

Continue to sauté the mixture for about 10 minutes to evaporate some juices.

Blend the mixture with a hand blender until it becomes a puree.

Cook the puree until it reaches a thick, spreadable consistency.

Add salt, hot red pepper flakes, and 1 tablespoon of grape vinegar to taste.

Optionally add 1 tablespoon of apple cider vinegar for extra flavor.

Can the ajvar by cleaning jars and lids in boiling water, then portioning the ajvar into the jars while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary