Ajvar

Name: Ajvar
Total time: 12600 s
Yield: 2 servings
Cuisine: American
Ingredients: 5 capsicum (red roga peppers); 3 large egg plant/aubergine; 4 clove garlic; 3 chillies; 1 tbsp salt; 1 pinch pepper; 2 tbsp vinegar; 1/4 cup vegetable oil

aldo @cook_3041999

Australia

A spread made from eggplant and capsicum. This versatile recipe can be adjusted to taste, by adding more or less chilli/garlic etc. The bbq flavor goes well with grilled meats. Thanks to Tamara Novakovic for traditional Croation recipe.

Saved

Ingredients

3 hours 30 mins

2 servings

5capsicum (red roga peppers)
3large egg plant/aubergine
4 clovegarlic
3chillies
1 tbspsalt
1 pinchpepper
2 tbspvinegar
1/4 cupvegetable oil

Saved

Steps

3 hours 30 mins

1

Grill eggplants and capsicum until charred. Allow to cool and peel off skin. Remove seeds from capsicum.
2

Wash eggplant and capsicum flesh in colander and drain well...
3

Place eggplant, capsicum, garlic, chillies into a food processor and pulse into paste.
4

Heat oil in a saucepan. Add paste with salt and pepper, stir together with a wooden spoon. Cook on low heat for up to 3 hours, stirring occasionally.
5

When spread is almost done, prepare jars by cleaning and rinsing with boiling water. Place upside down in a oven with lids at 100 C for 20 minutes.
6

Fill jars to within 2cm of the top and seal well. Place jars back in the oven for 10 minutes.
7

Once cooled keeps best in the fridge.