Balkan · Serbia

Roasted Vegetable Puree with Garlic and Vinegar Infusion

Name: Roasted Vegetable Puree with Garlic and Vinegar Infusion
Total time: 45 min
Yield: 6 servings
Cuisine: Balkan
Ingredients: 2 large red bell peppers; 1 large eggplant; 2 cloves garlic; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon red pepper flakes; 1/4 cup red wine vinegar

A spicy red pepper and eggplant relish from the Balkans, often served as a side or dip.

45 minutes6 servings

Method

Preheat oven to 400°F (200°C). Roast bell peppers and eggplant on a baking sheet until tender and charred, about 30 minutes.
Peel and mash the roasted vegetables in a bowl.
Add minced garlic, olive oil, salt, red pepper flakes, and vinegar. Mix well.
Transfer to a jar and let cool. Store in the refrigerator for up to 2 weeks.

Balkan Vegetarian Vegetable Relish Dip Serbia recipes

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