With the fall bounty there isn't enough time in a day to process all the awesome vegs (and fruits) that taste best around this time.
This is a vegetable spread popular in Eastern Europe. It's called ajvar, zakuska, depends which country you end up in. The one i will make uses eggplant and pimento pepper. If i have time in the weekend i will do a batch with eggplant and red shepperd pepper.
In the old days, when folks were observing the Nativity fast (6 weeks) this spread was a welcome break from potatoes, bread, oil and cabbage.
There are other variations: with wild mushrooms, fish, beans. But this is the one we love.
Eggplants are roasted (on the grill in my case) and peeled.
Here they are after drained overnight, with the cored/cutup pimentos ane onion.
Pimentos and onion went thru the meat grinder then cooked (separately).
Pimentos reduced to about half
I pulverized the eggplants in the food processor then everything goes into a big pot. Here is when i do it differently. The final cook is a messy process (splashing) so i will do it in the slow cooker....tomorrow.
This is a vegetable spread popular in Eastern Europe. It's called ajvar, zakuska, depends which country you end up in. The one i will make uses eggplant and pimento pepper. If i have time in the weekend i will do a batch with eggplant and red shepperd pepper.
In the old days, when folks were observing the Nativity fast (6 weeks) this spread was a welcome break from potatoes, bread, oil and cabbage.
There are other variations: with wild mushrooms, fish, beans. But this is the one we love.
Eggplants are roasted (on the grill in my case) and peeled.
Here they are after drained overnight, with the cored/cutup pimentos ane onion.
Pimentos and onion went thru the meat grinder then cooked (separately).
Pimentos reduced to about half
I pulverized the eggplants in the food processor then everything goes into a big pot. Here is when i do it differently. The final cook is a messy process (splashing) so i will do it in the slow cooker....tomorrow.
