I know the season for bell peppers is over, but since I have the recipe of homemade ajvar laying around, I might as well post it.
Ajvar is a Balkan roasted bell pepper and eggplant spread, that is also called vegetable caviar. The best way to cook it is to roast the vegetables on an open fire, but the oven is suitable as well. The most unpleasant part is to peel this huge amount of peppers, but the final result is totally worth it. Disclaimer: homemade ajvar is f-ing addictive!
Preheat oven to 200°C (400°F).
Line a baking sheet with foil (or silicon mat). Place the peppers and eggplant onto the baking sheet and put in the oven for 20 minutes. Then flip the vegetables and roast them for another 20 minutes.
Remove the baking sheet from the oven and cover it with a kitchen towel. Set aside for about 15 minutes.
Now peel peppers and eggplant, remove the seeds and put the flesh into a food processor or a blender. The traditional way of making ajvar is to process vegetables in a meat grinder.
Pulse peppers, eggplant and garlic in the food processor/blender into a paste (or you can make it silky smooth like I did, but it’s not authentic).
Heat 1/4 C of oil in a large pot. Add the mixture and stir well. Then add remaining oil, vinegar, hot paprika and salt. Stir well again until everything is incorporate.
Cook on low to medium heat for at least 2 hour, stirring occasionally to prevent ajvar from burning.
Place ajvar into sterilized jars, top with a thin layer of oil and cover with lids.
PrintHomemade Ajvar (Balkan Vegetable Caviar)
Homemade Ajvar – Balkan roasted bell pepper and eggplant spread.
- Prep Time: 20 min
- Cook Time: 2 hours 40 min
- Total Time: 3 hours
- Yield: 2l (8 C) 1x
- Category: Condiment
- Cuisine: Balkan, Vegan
Ingredients
Scale
- 2kg (4lb) red bell peppers (paprika)
- 500g (1lb) eggplant
- 1 1/4 C neutral oil
- 3 tbsp vinegar
- 4 garlic cloves (or more to taste)
- 2 tbsp salt
- 1 tsp hot paprika (or more to taste)
Instructions
- Preheat oven to 200°C (400°F).
- Line a baking sheet with foil (or silicon mat). Place the peppers and eggplant onto the baking sheet and put in the oven for 20 minutes. Then flip the vegetables and roast them for another 20 minutes.
- Remove the baking sheet from the oven and cover it with a kitchen towel. Set aside for about 15 minutes.
- Now peel peppers and eggplant, remove the seeds and put the flesh into a food processor or a blender. The traditional way of making ajvar is to process vegetables in a meat grinder.
- Pulse peppers, eggplant and garlic in the food processor/blender into a paste (or you can make it silky smooth like I did, but it’s not authentic).
- Heat 1/4 C of oil in a large pot. Add the mixture and stir well. Then add remaining oil, vinegar, hot paprika and salt. Stir well again until everything is incorporate.
- Cook on low to medium heat for at least 2 hour, stirring occasionally to prevent ajvar from burning.
- Place ajvar into sterilized jars, top with a thin layer of oil and cover with lids.
Nutrition
- Serving Size: 2 tbsp
- Calories: 45
- Sugar: 1.1g
- Sodium: 226mg
- Fat: 4.3g
- Saturated Fat: 0.4g
- Carbohydrates: 1.8g
- Fiber: 0.7g
- Protein: 0.3g
- Cholesterol: 0mg
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