Ajvar (Red Pepper-Dip)
- 500 red bell pepper
- 1/2 eggplant
- 2 garlic cloves
- 1 peperoni
- 1-2 tbsp olive oil
- 1 tbsp vinegar
- a bit of sugar
- antipasti seasoning
- Pepper & salt to taste
- Wash and core pepper and bake with a bit oil until you see bubbles on the surface and the skin is brown.
- Then remove, add salt and cover with a wet towel.
- Wash and slice eggplant and bake for about 20 minutes.
- Chop peperoni, onion and garlic.
- Peel Pepper and blend with baked eggplant and chopped peperoni, onion and garlic.
- Stew everything for 30 minutes in a pan with olive oil.
- Add seasonings and vinegar to desired taste.
- Finally, fill into glasses with a lid on it.
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