Kosovo's red pepper harvest kicks off frenzied preparations of traditional dip

red bell peppers

🥗Healthier: yellow bell peppers

💰Cheaper: canned roasted peppers

Canned peppers save time and add a smoky flavor.

eggplant

🥗Healthier: zucchini

💰Cheaper: mushrooms

Zucchini provides a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

vinegar

🥗Healthier: lemon juice

💰Cheaper: lime juice

Lemon juice adds acidity with a fresh taste.

Roast red bell peppers and eggplant over an open flame until charred.

Place roasted vegetables in a bowl and cover with plastic wrap to steam for a few minutes.

Peel the charred skin off the peppers and eggplant once cooled.

Remove seeds from the peppers and chop the flesh coarsely.

Blend the roasted vegetables with garlic, olive oil, vinegar, salt, and black pepper until smooth.

Taste and adjust seasoning as needed, adding chili flakes for heat if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary