Recipe – Delicious Ajvar

Wondering what to do with our eggplants? Ajvar is a savory pepper-based condiment that originated in the Balkans, specifically in countries like Serbia and North Macedonia. Its history can be traced back to the 17th century when peppers were introduced to the region. Traditionally, ajvar was made by roasting red bell peppers over open flames, which would give it a distinct smoky flavor. The roasted peppers are then peeled, mashed, and mixed with garlic, eggplant, salt, and spices to create a delicious spread which can be served as a condiment with a wide array of dishes.

AJVAR

Ingredients:

• 6 - Red Bell Peppers

• 1 - Eggplant

• 4 Cloves of Garlic - Crushed

• 1/3 Cup Sunflower Oil

• 1 TBSP Salt

• 1 TSP Sugar

• 1 TSP Black Pepper

• 1 Teaspoon Rice Wine Vinegar

Instructions:

• Light a charcoal grill and move coals to one side, giving you indirect heat on the other side. Pierce the eggplant’s skin with a fork and then place on the grill along with the bell peppers. Roast on the grill until skin on the peppers is charred and the eggplant is very soft. If you do not have a grill, perform the same process in an oven preheated to 450ºF.

• Place the peppers into a covered bowl and allow to steam while you proceed with the next step.

• Cut the stem off of the eggplant and split it lengthwise. Scoop out the flesh and discard the skin. Next, remove the charred skin from the peppers, then remove the stems and seeds.

• Add the eggplant, peppers, and crushed garlic to a food processor or blender and blitz until relatively smooth.

• Add the blitzed mixture to a medium pot and let it simmer uncovered over medium-high heat for about 90 minutes.

• Stir every few minutes to prevent sticking and add roughly 100ml of oil every 20 minutes until none remains.

• Add the vinegar, salt, and sugar in the last 20 minutes and stir to combine.

• Ideally, you should allow the ajvar to cool down to room temp before serving, but it is also delicious fresh off the stove.