Sauce
Ajvar (roasted red pepper and eggplant spread)
- Preparation time
- 1 h 15
- Servings
- 6 (about 500 g)
Ingredients
- Bell pepper — to buy1.5 kg
- Eggplant — to buy1
- Garlic — to buy3 cloves
- Olive oil — to buy4 tbsp
- Vinegar — to buy1 tbsp
- Salt — to buyto taste
- Chili pepper — to buy1 pinch (optional)
Preparation
Grill 1.5 kg plump red peppers and one whole eggplant directly over a gas flame or under the oven broiler, turning regularly, until the skin is completely charred and blistered.
Immediately seal the grilled vegetables in a plastic bag or a bowl covered with cling film for 15 minutes: the steam they release loosens the skin and makes peeling much easier.
Peel the peppers and eggplant, remove the seeds and stem, then drain the flesh well in a colander to get rid of excess vegetable water.
Finely chop the flesh by hand or pulse briefly in a food processor: traditional ajvar keeps a slightly chunky texture, not a smooth purée.
Sauté 3 crushed garlic cloves in 4 tbsp olive oil over low heat for 2 minutes without letting them color, then add the pepper and eggplant purée.
Let simmer over very low heat for 30-40 minutes, stirring often, until the ajvar thickens and turns a deep brick-red; season with salt, a splash of vinegar and a pinch of chili if you like it spicy.
Pour while still hot into sterilized jars and seal at once: ajvar keeps for several weeks in the fridge and pairs equally well with grilled meats, bread or cheese.