Servings: 6
Notes: Pronounced eye-vaar, this is a name to a popular type of appetizer or side dish made of roasted paprika, unripe tomatoes, and even string beans can be combined into ajvar. Fresh ajvar is always made during summer and early autumn, just after the paprika harvest, when many households also can or bottle their own ajvar for use throughout the year.
Cuisine: Yugoslavian
8 fresh red paprika (mild or medium-hot to taste, 8 to 12 red paprika)
4 medium-size eggplants
1/2 cup olive oil or corn oil (1/2 to 3/4 cup)
1 large onion, minced
3 large garlic cloves, chopped
1 tablespoon lemon juice (1 to 2 tablespoons)
OR
1 tablespoon red wine vinegar (1 to 2 tablespoons)
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Notes: Pronounced eye-vaar, this is a name to a popular type of appetizer or side dish made of roasted paprika, unripe tomatoes, and even string beans can be combined into ajvar. Fresh ajvar is always made during summer and early autumn, just after the paprika harvest, when many households also can or bottle their own ajvar for use throughout the year.
Cuisine: Yugoslavian
8 fresh red paprika (mild or medium-hot to taste, 8 to 12 red paprika)
4 medium-size eggplants
1/2 cup olive oil or corn oil (1/2 to 3/4 cup)
1 large onion, minced
3 large garlic cloves, chopped
1 tablespoon lemon juice (1 to 2 tablespoons)
OR
1 tablespoon red wine vinegar (1 to 2 tablespoons)
Salt and pepper, to taste
Chopped fresh parsley, for garnish
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