Ajvar. Homemade ajvar is made of roasted peppers, while some industrial producers use cooked peppers, which leads to a lower quality. [clarification needed] Ajvar preparation is somewhat difficult, because it requires considerable manual labour, particularly for peeling the roasted peppers. Traditionally, people prepare it in mid-autumn, when bell peppers are most abundant, and preserve it in glass. Whether you are looking for new flavors, or you're a food lover or a connoisseur, this is the place where you'll find literally everything about true ajvar, along with loads of inspiration on how to.

Ajvar It can be mashed or left chunky, depending on personal taste, and served as a relish, vegetable or spread on country-style white bread like pogacha as an appetizer. Its smoky flavor is a great match for grilled or roasted meats, especially lamb. The beauty of this dish is that it is so versatile, and you can enjoy it as part of many meals, such as pasta, meat dishes, and even as a snack with some fresh bread. You can have Ajvar using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Ajvar

It's 5 of capsicum (red roga peppers).
Prepare 3 of large egg plant/aubergine.
It's 4 clove of garlic.
It's 3 of chillies.
It's 1 tbsp of salt.
It's 1 pinch of pepper.
It's 2 tbsp of vinegar.
You need 1/4 cup of vegetable oil.

Ajvar originated in Serbia and spread throughout the Balkans. Now this savory red pepper dish is a true wintertime staple. Every fall, when the harvest time for red peppers comes, you can see people carrying full sacks of these red beauties (either grown by themselves or purchased from local vendors, because they are dirt cheap at this time of the year) for roasting them at home and making. While the peppers are cooling, pierce skin of eggplant with a fork all over.

Ajvar step by step

Grill eggplants and capsicum until charred. Allow to cool and peel off skin. Remove seeds from capsicum..
Wash eggplant and capsicum flesh in colander and drain well....
Place eggplant, capsicum, garlic, chillies into a food processor and pulse into paste..
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..
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..
Fill jars to within 2cm of the top and seal well. Place jars back in the oven for 10 minutes..
Once cooled keeps best in the fridge..

Place eggplant on cool side of grill. Ajvár: a kerti grillezések, a horvátországi pljeskavica sütések, meg úgy általában az egész nyár elmaradhatatlan kelléke. Persze a boltban is lehet kapni, de miért ne csinálnátok meg inkább otthon, friss alapanyagokból, adalékcuccok nélkül, ráadásul sokkal finomabban?! Mutatunk egy villámgyors verziót, amit pofonegyszerű összedobni! Ajvar, pronounced "Eye Var", is a sauce or condiment made primarily with red peppers and oil, though an extremely popular variation includes eggplant (called Malidzano), which I've chosen to make here.