This variation of ajvar includes eggplant, giving the spread a deeper, richer flavor and smoother texture.
Nutrition (per serving): Calories: 140, Protein: 2 grams, Fat: 8 grams, Carbohydrates: 15 grams, Fiber: 4 grams, Sugar: 9 grams
Instructions
Roast peppers and eggplant until the skins are charred, then place in a covered bowl to steam. Peel and remove seeds, then finely chop or blend with garlic. Transfer to a pot, add oil and salt, and cook on low heat while stirring until thickened. Add vinegar near the end and cook briefly. Let cool before serving. Serve with bread or grilled meat.