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2 large red bell peppers
1 small eggplant
3 cloves garlic, minced
1 tablespoon white vinegar
2 tablespoons olive oil
Salt and pepper to taste
Roast the Vegetables: Preheat the oven to 400°F (200°C). Place the red bell peppers and eggplant on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-40 minutes, turning occasionally, until the vegetables are charred and tender.
Peel and Seed the Vegetables: Remove the roasted vegetables from the oven and let them cool slightly. Peel off the skins from the peppers and eggplant, and remove the seeds from the peppers. Discard the skins and seeds.
Blend the Ingredients: In a food processor or blender, combine the roasted peppers, eggplant flesh, minced garlic, white vinegar, and olive oil. Blend until smooth and well combined. Season with salt and pepper to taste, and blend again to incorporate.
Adjust Consistency (Optional): If the Ajvar is too thick, you can add a little more olive oil or a splash of water to reach your desired consistency. Blend again until smooth.
Serve or Store: Transfer the Ajvar to a serving bowl or airtight container. Serve it immediately as a dip or spread, or refrigerate it for later use. Ajvar can be stored in the refrigerator for up to one week.