| |
|
What You Need:
(To Serve: 2 to 4)
|
|
|
|
1 large eggplant (about 1˝ pounds)
3 large green peppers (about 1 pound)
1 teaspoon salt
Freshly ground black pepper
˝ teaspoon finely chopped garlic
2 tablespoons lemon juice
6 tablespoons vegetable oil
2 tablespoons finely chopped parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 500°. Place the eggplant and green peppers on a rack set in a baking pan. Bake the green peppers for 25 minutes, then remove them.
|
2. Bake the eggplant 15 to 20 minutes longer, or until it is tender. Wrap the eggplant in a damp towel and let it stand for about 10 minutes to loosen its skin.
|
3. Peel the green 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.
|
4. Add the eggplant, the salt and a few grindings of black pepper to the chopped green 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.
|
5. Chill and garnish with the parsley. “Srpski ajvar” is served as a relish.
|
|
|
|
|
