Ajvar Soiree
Introduction to Ajvar
Ajvar is a traditional Balkan condiment made primarily from red peppers and eggplants. Its rich and smoky flavor has made it a staple in many households across the region, from Serbia to Croatia. Historically, ajvar was a prized recipe passed down through generations, often served as a symbol of hospitality and warmth.
Ingredients
- Red peppers (2 kg)
- Eggplants (500 g)
- Garlic (3 cloves)
- Olive oil (100 ml)
- Vinegar (30 ml)
- Salt (to taste)
- Black pepper (to taste)
Preparation
Step 1: Roasting the Vegetables
- Preheat your oven to 220°C (428°F).
- Wash the red peppers and eggplants thoroughly.
- Place the vegetables on a baking tray and drizzle with a small amount of olive oil.
- Roast for 30-40 minutes, turning occasionally, until the skin is charred and blistered.
Step 2: Peeling the Roasted Vegetables
- Remove the roasted red peppers and eggplants from the oven and let them cool.
- Once cool, peel the skins off the red peppers and eggplants. Discard the seeds.
- Place the peeled vegetables in a large bowl.
Step 3: Making the Ajvar
- Mince the peeled garlic and add it to the bowl of vegetables.
- Add the remaining olive oil, vinegar, salt, and black pepper.
- Using a hand blender or a food processor, blend the mixture to your desired consistency - smooth or chunky.
Cooking Process
To deepen the flavors, you can cook the blended ajvar further. Transfer it to a saucepan and cook over low heat. Stir continuously for about 30 minutes. This allows the flavors to meld beautifully and creates a thicker, more spreadable texture. Adjust the seasoning with more salt or black pepper if needed.
Enjoying Your Ajvar
Ajvar can be enjoyed in numerous ways. Traditionally, it's spread over crusty bread, served alongside grilled meats, or used as a flavorful dip. Its versatility also makes it a fantastic addition to your cheese board. Remember to store any leftovers in an airtight container in the refrigerator.
Whether as a dip at a party or a side at dinner, Ajvar brings a vibrant taste of the Balkan region into your kitchen.