Ajvar

Introduction to Ajvar

Ajvar is a traditional Balkan dish popular for its vibrant flavor and versatility. It has become a staple in many households across the region, extending its appeal beyond its Balkan origins. This red pepper and eggplant-based condiment boasts a rich history and is a go-to choice for enhancing a variety of meals. The origin of ajvar traces back to Serbia, and it has made its way across various Balkan countries, each adding its unique twist to the recipe. Known as the ultimate "Balkan caviar," ajvar is often made in large quantities due to its labor-intensive preparation. Once prepared, it can be stored in jars, preserving its flavors for long periods.

Ingredients for Ajvar

• Red Pepper - 2 kg
• Eggplant - 1 kg
• Garlic - 2 cloves
• Olive Oil - 200 ml
• Vinegar - 1 tbsp
• Salt - to taste
• Sugar - 1 tsp
• Black Pepper - to taste

Preparation Steps

Preparation of the Vegetables

1. Wash and dry the red peppers and eggplants.
2. Roast the red peppers and eggplants until the skin becomes charred. This step enhances the smoky flavor of the ajvar.
3. Once roasted, place them in a sealed container to cool and allow the steam to loosen the skins.
4. Peel the charred skins off the red peppers and eggplants.
5. Remove the seeds and stems from the red peppers.

Mashing and Mixing

1. In a large bowl, mash the peeled red peppers and eggplants until smooth. You can use a food processor for a finer texture, but traditionally, ajvar is coarsely mashed.
2. Crush and mince garlic cloves and add them to the mashed peppers and eggplants.

Cooking Process

1. In a large pot, heat olive oil over medium heat.
2. Add the vegetable mixture into the pot and begin cooking, stirring frequently to prevent sticking.
3. Add vinegar, salt, black pepper, and sugar to taste. Mix well.
4. Cook the mixture for about 2 hours, stirring occasionally. Monitor the mixture closely and adjust seasoning if needed.
5. Once reduced and thickened, remove the pot from the heat.

Preserving and Storing

1. Sterilize glass jars and lids by boiling them or using a dishwasher.
2. Spoon the hot ajvar into the jars, leaving some space at the top.
3. Seal the jars and allow them to cool to room temperature.
4. Store ajvar in a cool, dark place or refrigerate for longer shelf life.

Enjoying Ajvar

Ajvar's versatility is best appreciated when used as a condiment for grilled meats, sandwiches, or as a dip with bread. Its smoky and tangy flavor pairs well with cheeses and cured meats. It's also a delightful addition to pasta and grain dishes, adding depth and richness.

Conclusion

Ajvar is more than just a condiment; it's a testament to the culinary traditions of the Balkans. By following the steps above, you can create this exquisite spread and enjoy a piece of Balkan heritage at your table. The time invested in making ajvar is a labor of love, rewarded by the satisfaction it brings with each flavorful bite.