Ingredients:
1 large eggplant
2 large red bell peppers
2 large cloves garlic, peeled and quartered
1/2 tsp salt
2 tbsp freshly squeezed lemon juice
1/4 tsp crushed red pepper flakes
a good grinding of black pepper
1/4 cup olive oil
1 tbsp chopped fresh basil
Directions:
-heat oven to 375F
-slice the eggplant in half and place cut side down on a cookie sheet along with the 2 peppers
-roast in oven for 40 minutes
-allow to cool for a few minutes, then peel the peppers, remove stem and seeds and cut pepper into a few pieces and add to a food processor bowl
-scoop out centre seeds from eggplant and toss, then scoop out remaining flesh and add to peppers
-add remaining ingredients and process until well blended
-refrigerate Ajvar for at least 1 hour to allow flavours to meld
-serve in a bowl, garnished with chopped basil, with chunks of fresh crusty bread, crackers or cut up veggies of your choice
*as an alternative you can also serve a spoon of this alongside grilled meats, or use it as a spread for sandwiches or burgers
*traditionally this dip was made by hand by chopping and mashing the ingredients together and you may opt to do it this way if you prefer a more textured dip...either way the taste is fabulous!
*makes about 1 1/2 cups and serves 8+
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