Ajvar

Name: Ajvar
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: Croatia
Ingredients: 1.5kg red peppers; 1 large aubergine; 4 garlic cloves; 80ml sunflower oil; 2 tbsp white wine vinegar; 1 tsp salt; pinch sugar

Croatia

Ajvar is traditionally made in autumn in huge batches, when peppers are cheap, and stored for winter. Families across Croatia, Serbia and North Macedonia have their own recipe.

A smoky Balkan relish of roasted red peppers and aubergine. Spread on bread or served with grilled meat and ćevapi.

Photo: Franciop

Prep

20 mins

Cook

1 hr

Difficulty

Medium

Calories

70 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

1.5kgred peppers

1large aubergine

4garlic cloves

80mlsunflower oil

2 tbspwhite wine vinegar

1 tspsalt

pinchsugar

Method

Roast the peppers and aubergine under a hot grill or on a barbecue until blackened all over, about 25-30 minutes, turning. Put in a covered bowl for 15 minutes to steam.

Peel and deseed the peppers and scoop the flesh from the aubergine. Drain in a colander.

Chop or process to a coarse purée with the garlic.

Cook in a wide pan with the oil, stirring, for 25-30 minutes until thick and jammy. Add the vinegar, salt and sugar.

Cool and keep in jars in the fridge for up to 2 weeks.

Chef's Tip

Stir often as it thickens so it doesn't catch. Charring the peppers well is the secret to the smoky flavour.

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