Ajvar is a traditional Serbian relish made from red peppers, eggplants, and garlic. It’s a versatile condiment that can be used as a spread, dip, or side dish, adding a rich and smoky flavor to any meal. Here’s how to make this beloved Serbian specialty at home.
Ingredients:
- 2 kg red bell peppers
- 1 kg eggplant
- 4 cloves garlic, minced
- 100 ml vegetable oil
- Salt to taste
- 1 tablespoon vinegar (optional, for preservation)
- 1 teaspoon sugar (optional, for balance)
Instructions:
- Prepare the Vegetables:
- Preheat your oven to 200°C (400°F).
- Wash the red bell peppers and eggplants thoroughly. Place them on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 30-40 minutes, turning occasionally, until the skin is charred and the vegetables are soft.
- Peel and Chop:
- Remove the vegetables from the oven and let them cool slightly. Peel off the charred skins and remove the seeds from the peppers.
- Finely chop the roasted peppers and eggplants or blend them in a food processor for a smoother texture.
- Cook the Ajvar:
- In a large skillet or pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the chopped peppers and eggplants to the skillet. Cook over medium heat, stirring frequently, until the mixture thickens and the flavors meld together, about 45-60 minutes.
- Season with salt to taste. If using, add vinegar and sugar towards the end of the cooking process.
- Preserve and Store:
- If you’re making a larger batch for preservation, pour the hot ajvar into sterilized jars, seal them, and place the jars in a pot of boiling water for 10 minutes to ensure proper sealing.
- Let the ajvar cool to room temperature before refrigerating. It can be stored in the refrigerator for up to two weeks.
- Serve:
- Serve ajvar as a spread on bread, as a dip for vegetables, or as a side dish to complement grilled meats. It’s a versatile condiment that adds a burst of flavor to any meal.
Enjoy your homemade Ajvar, a taste of Serbia in a jar!