Ajvar - Roasted Pepper & Aubergine Dip

Recipe from What's For Lunch, Honey?  

Ingredients 

Makes about 6 servings

2 large aubergines
6 red bell peppers
3-4 garlic cloves
1 tablespoon coriander leaves, chopped
Juice of 1/2 lime
1/2 teaspoon cumin powder
1-2 tablespoons olive oil
Salt and fresh cracked black pepper

Method

Heat the grill function of your oven to 250 degrees C. Cut the bell pepper in half, de-seed and them. Cut the aubergine in half. Place them skin side up, along with the garlic cloves, on a baking tray lined with aluminum foil.

Roast the vegetables for a good 30 minutes until the skins of the peppers and aubergines have charred and blister.

Remove from the oven and cover with a kitchen towel to allow them to steam for 10 minutes.

Peel the skins off the peppers and aubergine using your fingers. Squeeze the garlic clove out. Place in a large bowl and mash or purée depending how chunky or fine you would like it to be.

Add olive oil and the remaining ingredients and incorporate with a wooden spoon. Salt and pepper to taste.

You can store the ajvar in air-tight jars for up to a week.

Notes:

  • Chop up a green chili and add it to the mixture for a bit heat
  • Use fresh mint leaves instead of the coriander for a new flavor level