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Croatian Ajvar (Aubergine and Bell Pepper Dip)

Croatian Ajvar (Aubergine and Bell Pepper Dip) is a traditional Croatian recipe for a classic dip made from roasted and mashed aubergines (eggplants) and bell peppers flavoured with garlic and black pepper and bound with lemon juice and olive oil. The full recipe is presented here and I hope you enjoy this classic Croatian version of: Aubergine and Bell Pepper Dip (Croatian Ajvar).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Vegetable RecipesCroatia Recipes


Ingredients:

2 large aubergines (eggplants)
6 large red or green bell peppers
salt and freshly-ground black pepper, to taste
1 garlic clove, minced
juice of 1 lemon
120ml olive oil
fresh parsley, minced, to garnish

Method:

Lightly grease a baking tray, place the aubergines and bell peppers on this then transfer to an oven pre-heated to 180°C and bake for about 35 minutes, or until the aubergines are tender when pierced with a fork. Remove from the oven and set aside to cool until they can be handled. Peel the skin from the still hot vegetables then remove the stems, seeds and ribs from the bell peppers.

Chop the vegetables roughly then place i a bowl and mash or mince. Season with salt and black pepper to taste then stir-in the garlic and lemon juice. Gradually add the olive oil a little at a time, stirring well after each addition. Continue adding the olive oil until the vegetables can absorb no more of it.

Turn the mixture into a glass serving dish, garnish with the parsley and serve as a dip or a starter.