🌍 Eastern European recipesSide dish
Ajvar
By Groceree
Also known as Roasted Red Pepper Relish
Red peppers and aubergine roasted until blackened, peeled, chopped and cooked slowly in sunflower oil with garlic and vinegar into a smoky, sweet spread. Made in huge batches every autumn across the Balkans.
Last updated
- Servings
- Makes about 750 ml
- Prep
- 30 min
- Cook
- 1 h 30 min
- Total
- 2 h 45 min
Ingredients
red peppers2 kg
aubergines1
garlic cloves4
sunflower oil150 ml
white wine vinegar2 tbsp
caster sugar1 tsp
salt1½ tsp
chilli flakes (optional)½ tsp
Instructions
- 01
Roast the long, fleshy and the large whole over a flame, on a barbecue, or under a very hot grill, turning, until blackened and collapsing.
- 02
Put them in a covered bowl for 15 minutes, then peel off the skins and remove the seeds and stems. Drain in a colander for 30 minutes.
- 03
Chop finely by hand or pulse briefly in a processor; keep some texture.
- 04
Crush the . Heat half the in a wide, heavy pan, add the purée and the , and cook over low heat, stirring often, for 45 to 60 minutes, adding all but 2 tbsp of the remaining gradually, until thick and glossy.
- 05
Stir in the , , and the for a hot version, and cook 5 minutes more.
- 06
Spoon into sterilised jars, cover with a thin layer of the reserved and leave to cool. Keep in the fridge and eat within 2 weeks, or freeze. It is not acidic enough to keep at room temperature.
Notes
- Char the peppers properly; the smokiness is the flavour.
- Cook it long and slowly, stirring, until it no longer looks watery.
- Eaten with bread and white cheese, or alongside ćevapi.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 2 g
- Carbs
- 9 g
- Fat
- 12 g
Estimated from the ingredients.
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