Makalo

The Quirky Foodster Team

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Servings

Ingredients

Large eggplants — 3
Red bell peppers — 4
Tomatoes — 4
Garlic — 4 cloves
Oil — 120 ml (4 fl oz)
Vinegar — 1 tbsp
Salt — to taste
Crusty bread, to serve

Method

Roast the eggplants, peppers and tomatoes until well charred and very soft, about 30–40 minutes.
Let cool, then peel off the skins and remove the pepper seeds.
Pound or process the roasted vegetables together with the garlic until smooth.
Transfer to a saucepan and cook over low heat, stirring frequently, for 30–40 minutes until thickened and deeply flavourful.
Stir in the oil gradually as it cooks, along with the vinegar.
Season with salt and serve warm or at room temperature with crusty bread.

Introduction: A rich, slow-cooked mixture of eggplant, peppers and tomato pounded into a smooth, deeply savoury spread, traditionally eaten as a hearty main with bread.

Cultural Background: Makalo shares roots with ajvar and pindzur but is cooked down further and pounded until very smooth, historically a way of preserving the autumn harvest into a rich, long-keeping dish eaten through the colder months.

Tips: Roast the vegetables thoroughly until very soft, as this makes them much easier to pound smooth. Cook the mixture down slowly, stirring often, to develop its characteristic deep, concentrated flavour.

Variations: Adjust the ratio of eggplant to pepper to taste. Add a pinch of chilli for a spicier version.

Storage: Store in a sealed jar in the refrigerator for up to 2 weeks.

Reheating: Serve at room temperature or gently warmed; not typically reheated to hot.

FAQs:

Q: How is makalo different from ajvar?

A: Makalo is cooked and pounded to a smoother, more spreadable consistency and often has more oil worked in, making it richer and more substantial.

Q: Is makalo eaten as a main dish or a condiment?

A: Traditionally it can serve as a simple main eaten with bread, though it's also used as a rich condiment alongside other dishes.