Ajvar
Sign in to rate this recipe.
The Tale of Ajvar
Story updated
Ajvar, the roasted red pepper and eggplant relish beloved across the Balkans, takes its name from a Turkish word for caviar, a nod to the luxury peppers once represented under Ottoman rule. It became a Balkan household tradition by the 19th century, with families still roasting and jarring peppers together each autumn.
Ingredients
Scale:· 10 servings
- 4 lb red bell peppers
- 1 large eggplant
- 1/2 cup sunflower oil
- 4 cloves garlic, minced
- 2 tbsp red wine vinegar
- Salt
- Crusty bread, for serving
Instructions
- 1Roast the peppers and eggplant over an open flame or under a broiler until the skins are fully blackened.
- 2Place the roasted vegetables in a covered bowl to steam for 15 minutes, then peel off the skins and remove the pepper seeds.
- 3Finely chop or pulse the peppers and eggplant in a food processor until a coarse paste forms.
- 4Cook the paste in sunflower oil over low heat, stirring frequently, for 45-60 minutes until thick and deep red.
- 5Stir in garlic and vinegar in the last 5 minutes, and season with salt.
- 6Cool and spoon into jars; serve as a spread with crusty bread.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.