Ajvar Eggplant Red Pepper Spread (pronounced “eye-var), is a Balkan dish similar to Baba Ghanouj or Hummus. Eggplant and red peppers are grilled, then puréed with other ingredients and then the purée is added to hot fragrantly seasoned olive oil for a final finishing touch. We prefer to prepare our Ajvar Eggplant Red Pepper Spread with a little less tomato element versus other recipes to allow the eggplant and pepper to take center stage. Aromatic, brilliantly colored and intensely flavorful, Ajvar Eggplant Red Pepper Spread is rather irresistible. Serve Ajvar Eggplant Red Pepper Spread with warm pitas, flatbread or naan as part of a colorful, international mezze plate with Tuna Tapenade, Cream Cheese Celery Sticks, olives and cheeses.
Total Time: 1 hour. Yields 2 cups.
Ingredients:
- 2 medium-size Eggplant, approximately 1 ½ to 2 pounds
- 6 red Fresno Chilis
- 1 large Red Bell Pepper
- 6 Garlic cloves
- ½ tsp coarse Sea Salt
- Extra Virgin Olive Oil
- 2 tbs Tomato Paste
- 3 tbs Smoked Sweet Paprika
- 2 tbs Sweet Paprika
- 1 tb ground California or New Mexico Chili powder
- 1 tb ground Ancho Chili powder
- Additional coarse Sea Salt to taste
Preparation:
- Cut the Fresno chilis and red bell pepper in half lengthwise, remove the stems and seeds and set aside.
- Fire up your grill to a high heat. Place the whole eggplants, chilis and peppers on the grilling surface. Using tongs, turn the eggplants, chilis and peppers as they cook. Grill the eggplant so that all sides and the bottoms blacken; the eggplant will soften and slightly collapse. Likewise, grill the chilis and pepper until the skins begin to blacken and blister. Remove the grilled vegetables to a bowl and allow them to cool.
- While the eggplant, chilis and pepper are grilling, peel and trim the garlic cloves, set aside.
- Once the grilled vegetables have cooled enough to be handled, cut the top stem ends off the eggplants, then cut the eggplants in half lengthwise. Scrap the softened eggplant flesh off the charred skin and add to the bowl of a food processor which has been fitted with the steel blade. Cut the grilled Fresno chilis and red bell pepper into smaller pieces and add to the food processor with the eggplant.
- Add the garlic cloves, ½ teaspoon coarse sea salt, tomato paste and ¼ cup extra virgin olive oil to the food processer and process into a smooth purée.
- Combine the seasonings (smoked sweet paprika through the ancho chili powder) in a small bowl and set aside.
- Heat two tablespoons of extra virgin olive oil over medium heat in deep sauce pan or skillet and add seasonings, stirring and cooking until fragrant, about 1 minute, then stir in the eggplant/chili purée.
- Bring to a simmer and cook stirring, until the purée is quite thick. Stir in two additional tablespoons of extra virgin olive oil, taste and adjust for salt.
- Remove from the heat, transfer to a serving bowl and pour a thin film of extra virgin olive oil over the top. Ajvar Eggplant Red Pepper Spread will keep refrigerated in a sealed container for about 10 days to 2 weeks. Serve at room temperature for best flavor.
