Ajvar

ајвар · Ajvar

Ingredients8

• red bell peppers1.5 kg
• eggplant400 g
• garlic4 cloves
• sunflower oil80 ml
• white wine vinegar1 tbsp
• salt1 tsp
• sugar1 tsp
• hot chili pepper1

Method

1. Roast the red peppers, eggplant, and chili over an open flame or under a hot broiler until the skins are blackened and blistered all over.
2. Place the roasted vegetables in a covered bowl for about 15 minutes, then peel off the skins and remove the seeds and stems.
3. Chop the peppers, eggplant, chili, and garlic finely by hand, or pulse briefly so the mixture stays coarse rather than smooth.
4. Cook the mixture in a wide pan over medium-low heat, stirring often, until most of the liquid has evaporated and it thickens, about 40 to 50 minutes.
5. Stir in the oil, vinegar, salt, and sugar and cook for another 10 minutes until the ajvar is glossy and holds its shape.
6. Taste and adjust the seasoning, then cool completely before serving as a spread or packing into clean jars.