The secret ingredient in this delicious Balkan "pepper jam" is roasted eggplant.
- 4-5 BBQ-roasted bell or sweet peppers, charred skin removed and seeded
- 1 BBQ-roasted eggplant flesh (about 3-4 Tbsp)
- 2 garlic cloves, or more to taste
- 1/4 cup olive oil
- 1 Tbsp vinegar
- Salt and pepper, to taste
Instructions
- Briefly pulse the ingredients in a food processor. It's best to stop before it becomes too smooth, you want to retain some chunks.
- Simmer the sauce for a while until desired thickness
- Transfer to jars, let cool and store in the fridge for up to 2 weeks.
