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
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
Grilled skirt or flank steak, for serving
How to Make It
Roast the eggplant over a gas flame, turning occasionally, until charred all over and tender within, 6 minutes. Discard the stem and skin.
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.
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