Roasted Pepper and Eggplant Relish with Bread
The Quirky Foodster Team
Ingredients
- Red bell peppers — 1.5 kg (3.3 lb)
- Medium eggplant — 1
- Garlic, minced — 2 cloves
- Sunflower oil — 60 ml (1/4 cup)
- Red wine vinegar — 1 tbsp
- Salt — 1 tsp
- Sugar — 1/2 tsp
- Fresh baguette or somun bread, for serving — 1
Method
- Roast whole peppers and the eggplant under a hot grill or in a 220°C (425°F) oven, turning until the
- skins blacken all over.
- Place roasted vegetables in a covered bowl for 15 minutes to loosen the skins.
- Peel off the blackened skins, and remove the pepper seeds and eggplant stem.
- Blend the flesh coarsely in a food processor with the garlic.
- Transfer to a saucepan with the oil, and simmer gently for 25-30 minutes, stirring often, until thickened
- and darker in colour.
- Season with vinegar, salt and sugar; simmer 5 more minutes.
- Cool completely and serve spread on slices of fresh bread.
Introduction:
Ajvar is the great communal project of the Balkan autumn, when households roast crates of red peppers to
preserve as a smoky relish for the winter ahead. In Bosnia it is spread thick on fresh bread as a starter or
snack, and jars of homemade ajvar are treasured gifts between neighbours.
Cultural Background:
Ajvar is the great communal project of the Balkan autumn, when households roast crates of red peppers to preserve as a smoky relish for the winter ahead. In Bosnia it is spread thick on fresh bread as a starter or snack, and jars of homemade ajvar are treasured gifts between neighbours.
Tips:
Char the skins thoroughly — this is what gives ajvar its signature smoky depth. Stir often during simmering to prevent catching on the bottom of the pan.
Variations:
Add a chopped chilli for a spicier ljutenica-style version. Blend smooth instead of coarse for a creamier texture.
Vegetarian/Vegan:
Fully vegan as written.
Storage:
Keeps refrigerated in a sealed jar for up to 2 weeks, or preserved in sterilised jars for several months.
Reheating:
Best served at room temperature; no reheating required.
Nutrition:
Approx. 95 kcal, 1 g protein, 8 g carbohydrate, 7 g fat per serving (2 tbsp with bread not included).
FAQs:
Q: Can ajvar be made in a slow cooker?
A: Yes, simmer the blended vegetables on low for 3-4 hours, stirring occasionally, for the same result.
Q: Why does my ajvar taste watery?
A: Insufficient simmering time is the usual cause; continue cooking uncovered until visibly thickened.
Q: Is ajvar always spicy?
A: No, the mild version is most common in Bosnian households; chilli is an optional variation.
- Red bell peppers — 1.5 kg (3.3 lb)
- Medium eggplant — 1
- Garlic, minced — 2 cloves
- Sunflower oil — 60 ml (1/4 cup)
- Red wine vinegar — 1 tbsp
- Salt — 1 tsp
- Sugar — 1/2 tsp
- Fresh baguette or somun bread, for serving — 1
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