Ajvar is a vibrant Albanian condiment made from roasted red bell peppers and eggplant. This flavorful spread is typically prepared in the fall using the season’s bounty. The process involves charring the peppers and eggplant, peeling off the blackened skin, and then blending the vegetables with garlic, olive oil, and sometimes vinegar. The result is a rich, smoky, and slightly sweet relish that can be enjoyed on its own, spread on bread, or served as a dip alongside grilled meats and cheeses.
Ingredients
- 10 red bell peppers
- 2 medium eggplants
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons vinegar
- Salt to taste
- (Optional) 1-2 chili peppers for spice
Steps
- Preheat your oven to 400°F (200°C).
- Roast the red bell peppers and eggplants on a baking sheet until their skins are charred (about 30-40 minutes).
- Once roasted, place them in a covered bowl or sealed bag to steam for 15 minutes. This helps loosen the skins.
- Peel off the skins, remove seeds, and chop the vegetables.
- Blend the roasted vegetables, garlic, olive oil, vinegar, and salt in a food processor until smooth.
- If you prefer a spicy version, add chopped chili peppers to the mixture.
- Transfer the Ajvar to a saucepan and cook on low heat for about 20 minutes, stirring occasionally.
- Let it cool and store in jars or serve fresh as a spread or dip.