Ajvar Recipe for 6 People
Ingredients:
- 1 kg (2.2 lbs) red bell peppers
- 2 medium eggplants
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- Salt and pepper, to taste
Instructions:
1. Roast the Peppers and Eggplants:
- Preheat your oven to 200°C (400°F).
- Place the whole red bell peppers and eggplants on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 30-40 minutes, or until the skins are charred and blistered, turning occasionally.
2. Peel and Seed:
- Once roasted, remove the peppers and eggplants from the oven and transfer them to a bowl.
- Cover the bowl with plastic wrap and let them steam for about 15 minutes.
- Peel off the charred skins from the peppers and eggplants, then remove the seeds from the peppers and discard them.
3. Blend the Ingredients:
- In a food processor or blender, combine the roasted peppers, eggplants, minced garlic, olive oil, and white vinegar.
- Blend until smooth, scraping down the sides of the bowl as needed.
- Season the mixture with salt and pepper to taste.
4. Cook the Ajvar:
- Transfer the blended mixture to a saucepan and cook over medium heat, stirring occasionally, for about 20-30 minutes or until the mixture thickens to your desired consistency.
5. Serve or Preserve:
- Once cooked, remove the Ajvar from the heat and let it cool completely.
- Serve the Ajvar as a spread or dip with bread, crackers, or as a condiment for grilled meats.
- Alternatively, you can store the Ajvar in sterilized jars and preserve it for later use. Make sure to refrigerate the jars after opening.
Enjoy your homemade Ajvar!
Feel free to adjust the seasoning and add chili flakes for a spicier version if desired.