1 teaspoon vegetable broth Herkules
2 fresh red peppers
2 medium-sized eggplants
½ cup of olive oil
1 large onion, finely chopped
2 large cloves of garlic, finely chopped
1 tablespoon lemon juice or 1 tablespoon red wine vinegar
Roast the peppers and aubergines in a preheated oven at 250 ° C until the skin turns black and starts to come loose.
Place the roasted vegetables in a plastic bag and let them steam for 10 minutes.
Then remove the skin from the peppers and eggplants. Puree the peppers and eggplants until they form a firm mass.
Heat 3 tablespoons of oil in a frying pan and fry the onion until it is very soft.
Add garlic and fry for 2 minutes.
Remove from heat and stir in the paprika-eggplant pulp. Stir the remaining olive oil in a thin stream with a whisk until all the oil is absorbed. Then add a spoon of stock and let it melt.
Add the lemon juice or vinegar and season with salt and pepper.
Just before use, stir in the finely chopped parsley.
Delicious as bread spread or in a salad.
Ajvar also goes well with roasted meat or poultry.
For a spicy Ajvar, mix in chili flakes.