Bosnian & Sandžak
Croatian Ajvar (Pepper and Eggplant Sauce)
Aubergine and red peppers roasted in the oven and spiced with clove for a Bosnian meze.
40 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 20 min · 40 min total
- easy
- 1
Heat oven to 475 degrees. Roast washed eggplants and peppers until their skins blister and turn black, about 30 minutes. Turn to ensure entire vegetable is roasted.
- 2
Once roasted set vegetables in a heatproof bowl to steam. This well help to remove skin. Remove skin and seeds/stems.
- 3
In a large bowl, mash vegetables. Season to taste with salt and pepper. Add garlic and drizzle in oil, stirring constantly.
- 4
Store covered and refrigerated for up to 1 week.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
