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Eggplant & Pepper Relish with Skirt Steak

  • Total Time:
  • Servings: 3 cups

Ajvar is a smoky roasted-pepper-and-eggplant relish found across the Balkans. This version, from chef Jessica Koslow, can be made in minutes and is great with juicy grilled steak.

Slideshow: Eggplant Recipes

KEY: Summer, Barbecue/Cookout, Eastern European, Sauces & Condiments, Side Dishes, Fast, Gluten-Free, Healthy, Dinner

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  • 1 medium eggplant
  • 4 jarred red bell peppers (12 ounces), drained
  • 1 garlic clove, peeled
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped flat-leaf parsley
  • Kosher salt
  • Pepper
  • Grilled skirt or flank steak, for serving

How to make this recipe

  1. Roast the eggplant over a gas flame, turning occasionally, until charred all over and tender within, 6 minutes. Discard the stem and skin.
  2. In a food processor, pulse the eggplant with the peppers, garlic, olive oil, lemon juice and parsley until chunky. Transfer to a bowl and season with salt and pepper. Serve with steak.
Contributed By Photo © Con Poulos Published August 2014

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Watch: How to Make Pork Belly Three Ways

471895 recipes/eggplant-and-pepper-relish-with-skirt-steak 2014-10-20 Jessica Koslow summer|barbecue-cookout|eastern-european|sauces-and-condiments|side-dishes|fast|gluten-free|healthy|weeknight-dinner august-2014 recipes,eggplant-and-pepper-relish-with-skirt-steak 471895