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