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Croatian Ajvar (Pepper and Eggplant Sauce)

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“I got this recipe from an old Podravka Cook book. It is a Croatian dish that goes well with meat dishes especially cepavicici! Enjoy!”
READY IN:
40mins
SERVES:
6
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  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.

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