Ingredients
Instructions
Prepare the vegetables for baking: cut the eggplants in half and make longitudinal and transverse cuts with a knife so that you can easily scrape out the flesh after baking. Place the garlic in foil, pour olive oil over it, and wrap it. Place the wrapped eggplants, wrapped garlic, and tomatoes on a baking sheet lined with parchment paper.
Brush the surface of the eggplants with a little olive oil and sprinkle with salt. Place the peppers on another baking sheet in the oven above the eggplants and bake for about half an hour at 200 degrees Celsius until the peppers are nicely charred. Transfer the baked peppers to a bowl and cover with foil to cool.
While the peppers are roasting, scrape the flesh out of the eggplants with a spoon and put it in a chopper, squeeze out the roasted garlic, which you can add to the eggplants, as well as the tomatoes. Peel the cooled peppers, remove the skins, stems, and seeds, and put them in the chopper.
Blend it all together, but only enough to leave small chunks. Transfer the finished ajvar to a bowl, drizzle with olive oil, add salt, pepper, and a little lemon juice. Mix thoroughly and refrigerate for a few hours.
