How to make
I roasted the peppers and eggplants in a pepper roaster. I left them covered in a pot to cool, then peeled them and put them in a colander to drain.
During this time, I boiled the carrots for 20 minutes, until ready.
I put the peppers and carrots in a blender and blended in short pulses so that larger pieces remain.
I chopped the eggplants in large pieces.
I put all the vegetables in a pot.
I added salt, cayenne pepper (it is optional) and gradually poured the oil, stirring until absorbed.
The heat should be medium and you should stir continuously for 10-15 minutes.
Finally, I added the vinegar and a few finely chopped garlic cloves.
I left it on the stove for another 2-3 minutes, just enough for the flavors to combine well.
The finished ajvar is left to cool and then it is sprinkled with chopped fresh parsley.
Store it in a sealed container in the refrigerator for up to 3-4 days.
This Ajvar with Eggplant and Carrots can be served with garlic flatbread, toast, soda bread rolls, etc.
Enjoy your meal!
