Ajvar is a delicious pepper-based spread that originates from the Balkans. It’s a staple in many households and is loved for its rich, smoky flavour. Making ajvar is a culinary tradition that brings families together. This versatile dish can be used as a dip, a condiment, or a side.
Here’s a simple recipe to make it at home:
Ingredients:
- 6 large red bell peppers
- 2 medium eggplants
- 3-4 garlic cloves, minced
- 1-2 tablespoons vinegar (white or apple cider)
- 1/2 cup vegetable oil (sunflower or olive oil)
- Salt to taste
- Optional: 1-2 chilli peppers for a spicy kick
Instructions:
1. Roast the Vegetables:
- Preheat your oven to 475°F (250°C) or use a grill.
- Place the red bell peppers and eggplants on a baking sheet or directly on the grill.
- Roast them until the skins are charred and blistered, turning occasionally for even roasting (about 20-30 minutes).
- Remove from the oven or grill and place them in a bowl. Cover with plastic wrap or a kitchen towel to steam for 10-15 minutes. This makes peeling easier.
2. Peel and Seed:
- Once cooled, peel off the charred skins from the peppers and eggplants.
- Remove the stems and seeds from the peppers.
- For the eggplants, scoop out the flesh and discard the skin.
3. Blend or Mash:
- Chop the roasted peppers and eggplants into smaller pieces.
- You can either mash them with a fork for a chunkier texture or blend them in a food processor for a smoother consistency.
4. Cook the Mixture:
- Heat the oil in a large pan over medium heat.
- Add the mashed or blended pepper and eggplant mixture to the pan.
- Stir in the minced garlic, vinegar, and salt.
- Cook for about 15-20 minutes, stirring occasionally, until the mixture thickens and the flavors meld together.
5. Adjust Seasoning:
- Taste and adjust the salt, vinegar, or garlic as needed.
- If you prefer spicier ajvar, add finely chopped chilli peppers when cooking.
6. Store:
- Let the ajvar cool completely before transferring it to sterilized jars.
- Store in the refrigerator for up to 2 weeks, or preserve it by canning for longer storage.
Also, Read
Ajvar Recipe
Craving something tasty? Check out our simple Ajvar recipe! Learn how to make this flavorful roasted pepper spread that’s perfect for any meal.
Ingredients
- 6 large red bell peppers
- 2 medium eggplants
- 3-4 garlic cloves, minced
- 1-2 tablespoons vinegar (white or apple cider)
- 1/2 cup vegetable oil (sunflower or olive oil)
- Salt to taste
- Optional: 1-2 chilli peppers for a spicy kick
Instructions
Roast the Vegetables:
- Preheat your oven to 475°F (250°C) or use a grill.
- Place the red bell peppers and eggplants on a baking sheet or directly on the grill.
- Roast them until the skins are charred and blistered, turning occasionally for even roasting (about 20-30 minutes).
- Remove from the oven or grill and place them in a bowl. Cover with plastic wrap or a kitchen towel to steam for 10-15 minutes. This makes peeling easier.
Peel and Seed:
- Once cooled, peel off the charred skins from the peppers and eggplants.
- Remove the stems and seeds from the peppers.
- For the eggplants, scoop out the flesh and discard the skin.
Blend or Mash:
- Chop the roasted peppers and eggplants into smaller pieces.
- You can either mash them with a fork for a chunkier texture or blend them in a food processor for a smoother consistency.
Cook the Mixture:
- Heat the oil in a large pan over medium heat.
- Add the mashed or blended pepper and eggplant mixture to the pan.
- Stir in the minced garlic, vinegar, and salt.
- Cook for about 15-20 minutes, stirring occasionally, until the mixture thickens and the flavors meld together.
Adjust Seasoning:
- Taste and adjust the salt, vinegar, or garlic as needed.
- If you prefer spicier ajvar, add finely chopped chilli peppers when cooking.
- Let the ajvar cool completely before transferring it to sterilized jars.
- Store in the refrigerator for up to 2 weeks, or preserve it by canning for longer storage.
