Many thanks to steven for the tip on ajvar. I was just too hot and sticky for much cooking this evening, but fortunately I stopped at Turquoise yesterday. The little Turkish Deli on Murray Avenue in Squirrel Hill has lots of goodies to take out, including their own yogurt, grape leaves, and pastries. And they had the ajvar. This spread of red pepper, eggplant, oil and garlic is much the consistency of mayonaisse, and seems to work well in a lot of the same contexts. There is a super spicy version, and a less spicy version. I tried the less spicy version first.
I made a sort of Middle Eastern shrimp salad with it, and I think it's pretty good.It had a pound of shrimp, boiled with some Old Bay Seasoning and shelled, and about a pound of boiled fingerling potatoes, sliced yellow and red peppers, spring onions, a few oil cured olives, fresh chives, mint and cilantro, a squirt of lemon, and a few tablespoons of the ajvar. Smoked paprika and sliced hard boiled egg to top it off. We had it with grilled cheesy bruschetta, and cherries for dessert. There's just enough left for a sandwich for lunch tomorrow, after friend I. and I had some dinner. (No small eaters around here.)
Nice easy cleanup, too, which is good, as I have friends coming for dinner tomorrow. There is to be a peach pie, as you will see.