By Martha Rose Shulman
- Total Time
- 1 hour 30 minutes
- Rating
- 4(126)
- Notes
- Read community notes
This is an eggplant-centric version of ajvar (pronounced “eye-var), the Balkan red pepper and eggplant relish. Serve it with toasted pita triangles or warm pita bread. It differs from other eggplant purées because once the eggplant is cooked and puréed with the other ingredients, the purée itself is simmered until thick.
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Ingredients
Yield:Makes about 1½ cups
- 1½pounds eggplant (2 medium)
- Olive oil
- 2 to 3small chiles, preferably red ones
- 2tablespoons tomato paste
- Salt to taste
- 2 to 3teaspoons paprika
- 2garlic cloves, cut in half, green shoots removed
- ¼cup extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
209 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 3 grams protein; 508 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and oil lightly with olive oil. Cut the eggplants in half lengthwise, then with the point of a knife score them down to the skin, but not through it. Place cut side down on the oiled baking sheet, and bake for 30 minutes, until thoroughly softened and beginning to collapse. Remove from the oven and place, cut side down, in a colander in the sink. Leave to drain and cool for 30 minutes.
Step
2
Roast the chiles over a burner flame, or under the broiler, until charred. Transfer to a bowl, cover tightly and allow to cool. Put on plastic gloves and peel and seed the chiles.
Step
3
Peel the eggplant and purée in a food processor fitted with the steel blade. Add the chiles to the food processor, along with the tomato paste and salt to taste. Process until everything is blended together.
Step
4
Place the garlic and ¼ teaspoon salt in a mortar and pestle and mash until you have a smooth purée.
Step
5
Heat 2 tablespoons of olive oil over medium heat in a medium-size nonstick skillet and add the garlic. Cook for about 30 seconds, then stir in the paprika. Cook, stirring, for about 30 seconds, then stir in the eggplant purée. Bring to a simmer and cook stirring, until the purée is quite thick. Stir in the remaining olive oil, taste and adjust salt.
Step
6
Remove from the heat, cool and transfer to a jar. Place a thin film of olive oil over the top if storing.
Tip
- Advance preparation: This will keep for 2 weeks in the refrigerator. Keep it covered with a thin film of olive oil.
Ratings
4
out of 5
126
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Cooking Notes
Daryl
What kind if chilis do you suggest? Chipotle? Morita? Thai? There are so many red chilis in the market, it would be nice to know what the author recommends .
FlyingRoo
Most of the chiles used in that part of the world, especially for ajvar are sweet-hot chiles, most likely a paprika variety. A red jalapeno or a Fresno could stand in place.
Samovila
“Chili” here simply means pepper, not a chili pepper. In fact, true ajvar is a red pepper ONLY spread, but some regional variations include eggplant. The peppers they use are most similar to banana peppers, allowed to ripen to the red stage. If you prefer spicy ajvar, you can add spicy red pepper. All peppers are first roasted, then peeled, then chopped and cooked down with some neutral oil until thickened to a spreadable or dip consistency.
Steven Harvey
I grilled the eggplant directly on the coals. Worked and tasted great.
nadine
Substituted the chiles with a tablespoon of harissa paste and it was just as delicious.
Mare
So good! I did the eggplant & chile on the grill since it’s too hot to light the oven. We devoured this with some good bread and veggies in one sitting — definitely need to make more next time.
nadine
Substituted the chiles with a tablespoon of harissa paste and it was just as delicious.
Cervantes
I used one red Fresno chile, roasted alongside the eggplant for simplicity. It was a bit difficult to seed and peel it after that. All blended up nice and got a babaganoush-like spicy spread with strong eggplant flavor. I further baked the eggplant skins at 350 until crispy and those were nice to spread it onto.
Ivan Ng
Use whatever chili you desire. Experiment.
Samovila
“Chili” here simply means pepper, not a chili pepper. In fact, true ajvar is a red pepper ONLY spread, but some regional variations include eggplant. The peppers they use are most similar to banana peppers, allowed to ripen to the red stage. If you prefer spicy ajvar, you can add spicy red pepper. All peppers are first roasted, then peeled, then chopped and cooked down with some neutral oil until thickened to a spreadable or dip consistency.
Kristin
Ah, this is helpful as I took chili to be quite literally a hot pepper. I have some very, very hot dip! My take away is to be sure if you are adding spicy pepper to add it conservatively until you reach the desired hotness.
Angela W
My oldest son said to me “you find recipes that make veggies I didn’t think I would like delicious”. This is great!
tammy
Fantastic. Reminded me of Harissa.
Steven Harvey
I grilled the eggplant directly on the coals. Worked and tasted great.
Daryl
What kind if chilis do you suggest? Chipotle? Morita? Thai? There are so many red chilis in the market, it would be nice to know what the author recommends .
FlyingRoo
Most of the chiles used in that part of the world, especially for ajvar are sweet-hot chiles, most likely a paprika variety. A red jalapeno or a Fresno could stand in place.
Becky
Here is the translation: This puree is different from the others because it is cooked once ready to thicken . I do not know whether the addition of tomato paste does not quirará prominence to the eggplants.
I was curious also so I looked it up on Google Translation.
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