Ajvar...A wonderful roasted vegetable spread/dip.

Ajvar...A wonderful roasted vegetable spread/dip.When I saw this recipe for Ajvar , on Tastespotting, I knew I would try it. I used to buy this spread from a Middle Eastern store...before we moved to Montana. We often enjoyed the spread on pieces of crusty bread and sometimes used it as a dip. But here in Montana, specialty stores are pretty rare. So, we haven't had this spread in quite a long time. I was quite happy when it was posted.It brought back fond memories. Actually, I missed it! Now, why had I forgotten about it? Well, I was thrilled to be able to make it at home. The recipe included step-by-step photos...it looked rather uncomplicated and I knew I could duplicate it. Plus, the recipe didn't make too much. It would be perfect for us. I often make eggplant dip (or salata de vinete)... and this recipe was a bit similar. Instead of using just eggplants as the base, the Ajvar also includes grilled/roasted bell peppers and onion. It really is a great and different spread. It has such a beautiful bright color. Great to have on hand when you want a quick snack or appetizer. I chose to use it with bagel crostini.... Just for reference, you can easily double the recipe and freeze it. It freezes beautifully! Did we like this vegetables spread?....we absolutely LOVED it! Hope you can try it one day....

You will need: adapted from Mogwai Soup

4 large red bell peppers (I didn't have all red so I used some orange and yellow)

1 small to medium eggplant

1 large onion

1 jalapeno pepper (you can add more if you want yours to be hot)

1 tsp of crushed black pepper

1 and 1/2 tsp of table salt

1/2 cup vegetable oil

2 TBS-1/4 cup of white vinegar(I put a range, because after making it again, I found that the vinegar was a bit strong)

4 cloves of garlic
1/2 -1 TBS paprika (optional...I thought mine needed a bit of color since I didn't use all red bell peppers)

Directions: Wash peppers and eggplant. Dry. Pierce the eggplant....this helps so that the eggplant doesn't burst.

Peel the onion and cut in half. Place the eggplant ,peppers and onion on a hot grill until they are blackened. It is easier to peel the eggplant and bell peppers when their skin is blackened. You will need to turn them over so that all the sides get blackened.

Take them off the grill and place them in a bowl and cover with plastic wrap. The steam that forms will help the skin come off the vegetables. Remove the skin from peppers and eggplant and cut them into pieces.

Do the same with the onion. Mince the garlic and the jalapeno. Place them in a pot on the stove on medium heat. Add oil and vinegar and seasoning. Mix.

Cook on very low for at least one hour ...or longer. Cook and stir frequently so that it doesn't burn. When it is done, place the mixture in a blender and blend till smooth. If you want it more chunky don't blend it too long...use the pulse button.

You can return it to the pot for just a few more minutes. Place in jars. You can sterilize the jars and pour a little oil on top before sealing them. Serve with crostini, bread, meats, etc.

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