This easy ajvar recipe is a roasted eggplant and red pepper relish that you'll find yourself putting on everything! Inspired by the flavors of the Balkans.
Broil: Place washed bell peppers and eggplant on an aluminum foil-lined baking sheet. Prick eggplant all over the skin with a fork. Place on the upper rack and broil, turning the peppers and eggplant often, until the skins are black and blistered, about 10 minutes.
Steam: Immediately transfer peppers and eggplant to a large bowl. Cover tightly with plastic wrap and let steam for 15 minutes - this will make peeling a breeze!
Peel: Peel the skin from each pepper and the eggplant. Remove stems and seeds from the peppers. Cut eggplant into chunks.
Blend: Add roasted peppers and eggplant to a food processor, along with all other ingredients. Blitz until smooth.
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Notes
Optional - Simmer: For a thicker, more concentrated sauce, transfer it to the stove and let simmer, uncovered, for 20 minutes.