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Title: Srpski Ajvar (Serbian Vegetable Caviar)
Categories: Serbian Appetizer Relish
Yield: 1 Servings
| 1 | lg | Eggplant (about 1 1/2 lbs.) |
| 3 | lg | Green or yellow peppers |
| (about 1 lb.) | ||
| 1 | ts | Salt |
| 2 | tb | Finely chopped parsley |
| Freshly ground black pepper | ||
| 1/2 | ts | Finely chopped garlic |
| 2 | tb | Lemon juice |
| 6 | tb | Vegetable oil |
Preheat the oven to 500 degrees. Place the eggplant and peppers on a rack set in a baking pan. Bake the peppers for 25 minutes, and then remove them. Bake the eggplant 15 to 20 minutes longer, or until it is tender. Wrap the eggplant in a damp towel and let it stand about 10 minutes to loosen its skin. Peel the peppers, remove and discard the seeds and ribs, then chop the peppers VERY finely and transfer them to a GLASS mixing bowl. Peel the eggplant, chop it VERY finely and squeeze it dry in a kitchen towel.
Add the eggplant, the salt and a few grindings of black pepper to the chopped peppers in the mixing bowl. Then, with a wooden spoon, stir in the garlic, lemon juice and vegetable oil, mixing all the ingredients together thoroughly. Taste for seasoning. Adjust if necessary.
Chill and garnish with parsley. (Chervil is a substitute for parsley).
Ajvar is a wonderful accompaniment to many dishes, among them SARMA and PODVARAK, (see previous recipes).
Hal Kinney Concord, CA
From: Hal Kinney Date: 15 Feb 97 Recipes Ä
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