http://lycheeonline.nl/fimore/pifre/3063 Becase I am a person who fulfills the word, I’m finally sharing the promised recipe for Ajvar (Roasted Red Pepper And Eggplant Relish). That you never heard of this sauce? It’s a traditional Balkan sauce/relish made from roasted red peppers and eggplant. And you should definitely give it a try as it’s simply delicious. It’s the perfect addition to the weekend BBQ and roasted meats, easily outclassing the store-bought ketchups and sauces.
partnersuche in deutschland The first time I tried Ajvar was in Croatia, during summer holidays with my parents. And as fast as I fell in love with this country, I fell in love with the sauce too. Every time when I go to Croatia now (I can’t get enough of that place, it’s beyond beautiful), I would spread Ajvar almost on everything. Well, as the Croatians would too.
click here Anyway, give it a try and let me know how do you like it.
- 4 red peppers (capsicum)
- 1 small eggplant
- 1 small red onion, diced
- 2 cloves garlic, crushed
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- Salt and pepper
- Preheat the grill oven to 245 °C (about 473 °F). Place the whole peppers and eggplant on a tray and put it under the grill for 30 minutes.
- Turn the veggies few times during the baking, making sure that it's blackened on all sides. If you have a normal grill, you can grill the vegetables on the grill, it would give it even better taste. Don't be scared about the peppers going black, it makes the flavour.
- After 30 minutes, take the tray out of the oven and let the peppers and eggplant cool.
- In the meanwhile, saute the diced onion quickly for few minutes in a pan over a medium heat, so that they'll gain a nice golden colour.
- Once the peppers and eggplant are cooled, cut the eggplant in a half and scoop all the flesh of the skin in a food processor. Cut the peppers in half too, clean the middle and peel the skin of, then place the cleaned pieces to the food processor with the eggplant. Add the sauteed onions and crushed garlic and blend everything together. If you want the sauce more smooth, blend it for longer time. If you prefer a relish bit more chunky like me, pulse the food processor for few times only.
- Transfer this mix to a pot and add all the other ingredients and salt and pepper to your taste. Simmer the sauce over low heat for 30 minutes, stirring occasionally.
- Place the hot sauce in glass jars immediately and seal the lids properly.
- Once cooled, store the jars with Ajvar in the fridge, where you can keep it up to three weeks.