A very tasty recipe for a baked vegetable appetizer called "Ajvar"
Ajvar is a thick sauce made from roasted vegetables: red pepper and eggplant, seasoned with garlic, vinegar, oil and salt. Sauce of Serbian cuisine.
Making ajvar is quite simple, but the process requires time, peace of mind and some skills that only come with experience. In short, recipe for making most ajvars is to choose the right red pepper, roast it, peel it, and then boil and stir it. Nothing complicated really, right?
But be prepared for the fact that Proper ajvar takes 2 days to make. This is not a product that will tolerate haste and fuss. Considering that it is prepared only once a year, you need to be patient in order to receive the excellent taste of the product as a reward. We offer you 3 recipes for making ajvar and we hope that among them there is one that you will take into service.
For the Balkans, Serbs, Macedonians, etc., this is more than just a winter preparation. It is akin to our sauerkraut – the whole family gathers, the dish is cooked in huge 10-15 liter pots, then everything is poured into jars to get a small piece of sunny summer in the cold winter…
Ingredients
5 pcs. pepper (red sweet)
2 pcs. eggplant
5 cloves garlic
1 tsp vinegar (9%)
70 ml. vegetable oil (olive)
salt to taste
Servings:
8
Instructions
Preheat the oven to 200 degrees.
Cut the sweet pepper into 2 parts, remove the membranes and seeds. Place the peppers on a greased baking sheet. Put in the oven for 15 minutes.
Then we put the peppers in a saucepan, cover with a lid and let them sit for a while. Then we peel the peppers.
Peel the eggplants, cut them in half, place them on a baking sheet, put them in the oven and bake for 20 minutes. Then let them cool down a little.
Place the eggplants, garlic, a few pinches of salt and half of the vegetable oil in a large blender bowl, chop finely, but not to a puree state. Place in a large bowl.
Place the fried pepper, a little salt and the rest of the vegetable oil in a blender bowl and chop.
Place the chopped pepper in a bowl with the eggplants, add vinegar. Mix everything thoroughly.
Store Ajvar sauce in the refrigerator and serve with meat and fish dishes. You can spread the sauce on bread and make various sandwiches with eggs, sausage or vegetables.
Bon appetit!
