Balkan Eggplant and Chile Purée Recipe
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By Martha Rose ShulmanTotal Time1 hour 30 minutesRating4(126)NotesRead community notesThis is an eggplant-centric version of ajvar (pronounced “eye-var), the Balkan red pepper and eggplant relish. Serve it with toasted pita triangles or warm pita bread. It differs from other eggplant purées because once the eggplant is cooked and puréed with the other ingredients, the purée itself is simmered until thick.Featured in: Eating the Color Purple or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:Makes about 1½ cups1½pounds eggplant (2 medium)Olive oil2 to 3small chiles, preferably red ones2tablespoons tomato pasteSalt to taste2 to 3teaspoons paprika2garlic cloves, cut in half, green shoots removed¼cup extra virgin olive oilIngredient Substitution GuideNutritional analysis per serving (4 serv...