Ajvar with Bread (Ajvar sa Hlebom)

Name: Ajvar with Bread (Ajvar sa Hlebom)
Yield: 7
Cuisine: Serbia
Ingredients: Red bell peppers — 1 kg (2.2 lb); Large Eggplant — 1; Garlic, minced — 3 cloves; Vegetable oil — 3 tbsp; Red wine vinegar — 1 tbsp; Salt, — to taste; Fresh crusty bread, to serve

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Red bell peppers — 1 kg (2.2 lb)
Large Eggplant — 1
Garlic, minced — 3 cloves
Vegetable oil — 3 tbsp
Red wine vinegar — 1 tbsp
Salt, — to taste
Fresh crusty bread, to serve

Method

Preheat the oven to 220°C (425°F).
Roast the whole peppers and eggplant on a baking tray for 35-40 minutes, turning occasionally, until the skins are charred and blistered.
Transfer to a covered bowl and let steam for 15 minutes to loosen the skins.
Peel the peppers and eggplant, discarding skins, stems and seeds.
Combine the roasted flesh with garlic, oil, vinegar and salt in a food processor.
Pulse to a coarse or smooth consistency, according to preference.
Serve at room temperature with fresh bread.

Introduction: Smoky, sweet roasted red pepper and eggplant relish, served with fresh bread, a Serbian pantry essential.

Cultural Background: Ajvar, made from roasted red peppers and eggplant, is one of Serbia's most beloved condiments, traditionally prepared in large batches at the end of summer to preserve the season's harvest for the rest of the year.

Tips: Let the roasted vegetables steam covered before peeling, as this makes the skins much easier to remove. Adjust the consistency to your preference, chunkier or smoother.

Variations: Simmer the blended ajvar gently in a pan for 20-30 minutes for a thicker, more concentrated traditional preserve; add a pinch of chilli for a spicier version.

Storage: Store in a sealed jar in the refrigerator for up to 2 weeks, or process in sterilised jars for longer shelf-stable storage.

Reheating: This dish is served at room temperature and is not typically reheated.

Nutrition: Approx. 110 kcal, 2 g protein, 10 g carbohydrate, 7 g fat per serving.

FAQs:

Q: Can ajvar be preserved for long-term storage?

A: Yes, traditionally it is simmered down and processed in sterilised jars using proper canning techniques for shelf-stable storage.

Q: Is ajvar always spicy?

A: Not necessarily — mild ajvar is common, though hot varieties with added chilli are also popular.