Description
Ajvar is a traditional Balkan pepper spread made from roasted red bell peppers and eggplants, blended into a smooth or slightly chunky paste with garlic, olive oil, and a touch of vinegar. This flavorful, versatile spread can be enjoyed as a dip, condiment, or side dish, and optionally spiced up with chili flakes for some heat.
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 Vegetables: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the red bell peppers and eggplants evenly on it.
- Roast the Vegetables: Roast the peppers and eggplants for 30-40 minutes, turning occasionally, until their skins are charred and the vegetables are soft and tender.
- Steam to Loosen Skins: Remove the roasted vegetables from the oven and cover them with plastic wrap or a lid. Let them steam for 10-15 minutes to help loosen their skins for easy peeling.
- Peel and Seed: Once steamed, peel off the skins from the peppers and eggplants carefully. Remove all seeds to ensure a smooth texture.
- Blend the Spread: In a food processor, combine the peeled roasted vegetables, minced garlic, olive oil, white vinegar, and salt. Blend until you reach your desired consistency, either smooth or slightly chunky.
- Add Spice (Optional): If you prefer a spicy version, add 1/4 teaspoon chili flakes to the mixture and blend briefly to incorporate.
- Store and Serve: Transfer the prepared ajvar to a jar or serving dish. It can be stored in the refrigerator and served as a delicious spread, dip, or accompaniment.
Notes
- Roasting the vegetables until charred enhances the smoky flavor of the ajvar.
- Steaming the roasted vegetables before peeling makes it easier to remove their skins.
- Adjust garlic and chili flakes according to your taste preference.
- Ajvar keeps well refrigerated for up to one week.
- Serve with bread, grilled meats, or as a condiment in sandwiches and wraps.
