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Name: Ajvar
Total time: 2 h
Yield: Serves 8
Cuisine: Balkans (Serbia and North Macedonia)
Ingredients: 1.5 kg red bell peppers; 400 g eggplant; 4 cloves garlic; 80 ml sunflower oil; 1 tbsp white wine vinegar; 1 tsp salt; 1 tsp sugar; 1 hot chili pepper

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Balkans (Serbia and North Macedonia)2 hServes 8déjà cuisiné

Ajvar

ајвар · Ajvar

Ingrédients8

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

légumeautreépice et sauce

Préparation

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.
Place the roasted vegetables in a covered bowl for about 15 minutes, then peel off the skins and remove the seeds and stems.
Chop the peppers, eggplant, chili, and garlic finely by hand, or pulse briefly so the mixture stays coarse rather than smooth.
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.
Stir in the oil, vinegar, salt, and sugar and cook for another 10 minutes until the ajvar is glossy and holds its shape.
Taste and adjust the seasoning, then cool completely before serving as a spread or packing into clean jars.

Name a dish.

Ajvar

Ingrédients8

Préparation

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