Description
Ajvar is a traditional Balkan pepper spread made from roasted red bell peppers and eggplants, blended with garlic, olive oil, and vinegar. This flavorful condiment is perfect as a side dish, dip, or sandwich spread and can be enjoyed mild or spicy by adding chili flakes.
Ingredients
Scale
Vegetables
- 6 large red bell peppers
- 2 medium eggplants
Other Ingredients
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- Salt, to taste
- Optional: 1/4 teaspoon chili flakes for a spicy version
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the red bell peppers and eggplants on it.
- Roast Vegetables: Roast the vegetables for 30-40 minutes, turning occasionally until the skins are charred and the vegetables are soft.
- Steam to Loosen Skins: Remove from the oven and cover with plastic wrap or a lid to let the vegetables steam for 10-15 minutes, helping to loosen the skins.
- Peel and Deseed: Peel off the skins from the peppers and eggplants, then remove all the seeds carefully.
- Blend Ingredients: In a food processor, combine the roasted vegetables, minced garlic, olive oil, vinegar, and salt. Blend until the mixture is smooth or slightly chunky, according to your preference.
- Add Spice (Optional): If you want a spicy version, add chili flakes to the mixture and blend briefly again.
- Store and Serve: Transfer the ajvar to a jar or serving dish. Store it in the refrigerator for up to a week, or freeze for longer preservation.
Notes
- Roasting the vegetables is crucial for a smoky, rich flavor in ajvar.
- You can adjust the texture by blending to your desired consistency, either smooth or chunky.
- Ajvar improves in flavor when allowed to sit for a few hours or overnight in the fridge.
- Use gloves while handling roasted peppers if you add chili flakes, to avoid irritation.
- Ajvar pairs well with grilled meats, bread, cheese, and eggs.
