By Fredrica Syren:
I love this time of year when our homestead is completely exploding with vegetables and fruit and sometimes even unexpected too much of one or two kinds. It’s a luxury problem I know so you won’t here me complaining and instead I love the challenge of coming up with creative ways to use of the overflow. This year we have lots of eggplants and red peppers so I knew exactly what to make…ajvar relish.
Ajvar relish is a Turkish pepper-based condiment made principally from roasted red peppers and eggplants. It may or may not also include garlic. You can use the relish in stews and soups, on toast or as a sauce for BBQ. I love ajvar relish in my quesadillas.
- 1 Eggplant
- 2 Red bell peppers
- 1 Tbsp. olive oil
- ½ Red onion
- 2 Garlic cloves
- 1 Tsp apple cider vinegar
- 1 Tsp agave nectar
- Salt and smoked Paprika powder to taste
- Preheat oven to 450F.
- Slice eggplant lengthwise and place cut side down on a cookie sheet.
- Slice bell peppers in half and remove seeds and place next to eggplants along with 2 peeled garlic cloves and ½ onion. Drizzle oil over and cooked for about 10 minutes, until eggplant is soft and easy to scoop with a spoon.
- Remove vegetables from oven and use a spoon to spoon out eggplant flesh and remove peel from peppers.
- Mix eggplant, peppers, garlic, onion until mixed.
- Add apple cider vinegar, agave, salt and paprika.
- Relish will last at least a week in jar in fridge and can also be frozen.