Ingredients for 1 litre Servings
-
4 large red bell peppers (about 600g)
2 medium eggplants (about 500g)
1 hot chili pepper (optional for heat)
3 cloves of garlic, minced
60 ml olive oil
30 ml white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)
Total Time
Goes Great with
Method
-
1. Preheat your oven to 200°C (392°F).
2. Wash the red bell peppers and eggplants. Place them on a baking sheet lined with parchment paper and bake for 45 minutes, or until their skins are charred and blistered, turning occasionally for even roasting.
3. Remove the vegetables from the oven and place them in a bowl covered with plastic wrap to steam for 10 minutes; this makes peeling easier.
4. Peel the skin off the peppers and eggplants and remove any seeds. Chop them finely or use a food processor for a smoother texture.
5. In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
6. Add the chopped vegetables to the pan, along with the vinegar, salt, pepper, and lemon juice. If using, add the finely chopped hot chili pepper.
7. Cook for 30 minutes over low heat, stirring occasionally until the mixture thickens. 8. Adjust seasoning to taste, then let the ajvar cool before transferring it to sterilised jars.
9. Garnish with fresh parsley when serving.Pro Tips- For a smokier flavor, grill the vegetables over an open flame.
- Store ajvar in the refrigerator for up to 2 weeks, or preserve it for longer shelf life by canning.
- Serve ajvar with crusty bread, as a spread on sandwiches, or as a condiment for grilled meats.
Notes
Calories Per Serving:
Approximately 70 calories per 2-tablespoon serving.
2 hours
