Ajvar (Spicy Grilled Pepper and Eggplant Spread)
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
1 small eggplant
1/4 cup olive oil, plus more for drizzling
6 medium red, orange, yellow or green bell peppers, washed well (use a variety the more reds, the brighter the color of the spread)
4 medium Poblano chiles
2 splashes cider vinegar, plus more as needed
1 red Fresno chile, stemmed, seeded and chopped fine
2 to 6 medium cloves garlic, coarsely chopped
freshly ground black pepper
1 sprig cilantro or flat-leaf parsley, for garnish (optional)
Instructions:
Preheat the oven to broil and position the top oven rack about 4 to 5 inches from the broiler element.
Line two baking sheets with aluminum foil. Meanwhile cut the eggplant in half lengthwise and use a knife to score the flesh lengthwise 3 or 4 times. Drizzle the halves with some olive oil and salt and place them cut side down onto one of the lined baking sheets and place it on the middle oven rack. Place the bell peppers and poblano chiles on the second baking sheet and place that sheet on the top oven rack. Broil the peppers for a total of about 30 minutes, turning them occasionally until all sides are puffed and blackened. Transfer the peppers to a large resealable plastic food storage bag and seal. Let them sit for 15 minutes then open the bag and seed, peel and remove the stems from the bell peppers and chiles and reserve.
If the eggplant halves are not tender after cooking the peppers, turn the halves over and lower the oven temperature to 350F and bake for 10-15 minutes or until the eggplant can be pierced easily with a knife.
When the eggplant is cool enough to handle, use an ice cream scoop to remove the pulp from the skins and discard the seeds and skins at the same time. Transfer the pulp to a food processor and add 2 Tbsp. of olive oil, along with a splash of cider vinegar, the chopped red Fresno chile and garlic (1 to 3 cloves) to taste. Pulse the mixture several times then transfer into a serving dish and set aside.
Place the reserved peppers and chiles in the food processor and add the remaining 2 Tbsp of olive oil, the garlic (1 to 3 cloves), and salt and pepper to taste. Pulse lightly to combine.
Add the pepper and chile mixture to the eggplant and mixing lightly. Adjust the seasonings, cider vinegar and garlic as needed. Smooth the mixture into a serving bowl and decorate the surface with finely diced garlic and a sprig of cilantro or parsley, if desired. Cover and refrigerate until ready to serve.
This is served with crusty bread or as an accompaniment to grilled meats or fish. Serbian cooks pair ajvar with grilled meats or serve it alongside cucumber, yogurt and dill salad.
Recipe adapted from a Mitric family recipe that appeared in the October 24, 2007 issue of the Washington Post.