Ajvar is a traditional Balkan vegetable spread made from sweet peppers, eggplants, vinegar and spices
Ajwar is a traditional Balkan pepper sauce. In addition to peppers, we can add other vegetables to the sauce, such as: eggplant, garlic, tomatoes or hot pepper. Every housewife will tell you that her recipe is the best, real and original… and that's the point!
The question often arises, what does ajvar go with? The answer is simple - for many dishes. It can be an addition to grilled meats and vegetables, we can put it on hot toast, it goes perfectly with hamburgers. We are only limited by our imagination.
This portion makes about 500 ml of ajvar. It's not much, so it's worth multiplying the ingredients.
- 1 kg of red pepper
- 1 pepperoni
- 1 eggplant
- 1 tbsp olive oil
- 1 tsp sugar
- 1 teaspoon of vinegar
- Whole vegetables are baked in the oven at 240°C for 45 minutes.
- Put the baked vegetables into a glass bowl and cover with a plate to infuse.
- When they cool down, peel them and remove the seeds from the peppers.
- Cut the peeled vegetables into strips and put them into a deep pan or pot.
- In a frying pan, fry the chopped vegetables in olive oil for a while, add vinegar, sugar, salt and pepper.
- Mix everything, not too long, try and possibly season.
- The ready ajvar is poured into jars and pasteurized.