Ajvar

A Balkan condiment made from roasted red peppers, puréed and simmered with garlic and oil. Its texture is smooth and slightly smoky; it goes with grilled meats, breads and cheeses in Serbian, Macedonian and Bosnian cooking.

1 h 30
4 servings
Medium
Budget-friendly

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

Spices & seasoning

1 tsp Salt
1 pinch Sweet chilli powder

Nutrition facts

218 kcal per serving

Protein: 4.6 g
Carbohydrates: 19.2 g
of which sugars: 15.6 g
Fat: 10.9 g
Fiber: 12.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Grill the whole peppers under the oven grill or over a high flame, turning them until the skin blackens all over.
Put them in a covered bowl or bag for 15 minutes, then remove the skin and seeds.
If using aubergines, grill them the same way and peel them.
Blend the peppers and aubergines with the garlic until you have a smooth purée.
Heat the oil in a large saucepan, add the purée, salt and chilli, then cook over medium-low heat for 45 minutes, stirring often.
Add the vinegar at the end of cooking, let it cool, then pour into sterilised jars.