FOOD FROM EUROPE

BELGRADE - SERBIA

Serbian Vegetable Caviar (Srpski Ajvar)

What You Need: ·  1 large eggplant (about 1½ pounds) ·  3 large green peppers (about 1 pound) ·  1 teaspoon salt ·  Freshly ground black pepper ·  ½ teaspoon finely chopped garlic ·  2 tablespoons lemon juice ·  6 tablespoons vegetable oil ·  2 tablespoons finely chopped parsley

How To Cook:

1. Preheat the oven to 500°F. Place the eggplant and green peppers on a rack set in a baking pan. Bake the green peppers for 25 minutes, then remove them.

2. Bake the eggplant 15 to 20 minutes longer, or until it is tender. Wrap the eggplant in a damp towel and let it stand for about 10 minutes to loosen its skin.

3. Peel the green peppers, remove and discard the seeds and ribs, then chop the peppers very finely and transfer them to a glass mixture bowl Peel the eggplant, chop it very finely and squeeze it dry in a paper towel.

4. Add the eggplant, the salt and a few grindings of black pepper to the chopped green peppers in the mixing bowl. Then, with a wooden spoon, stir in the garlic, lemon juice and vegetable oil, mixing all the ingredients together thoroughly. Taste for seasoning.

5. Chill and garnish with the parsley. Srpski ajvar can be served as a relish with boiled meat, dip with pita bread, over potatoes and vegetable dishes.