Ajvar pepper sauce
8 servings
120 minutes
A stunning appetizer made from baked bell peppers from the Balkan Peninsula. It's great as a seasoning for dishes and as a spread for bread.
1
Prepare the necessary ingredients.
2
Pierce the eggplant with a fork in several places and wrap it in foil.
3
Grease the peppers with vegetable oil.
- Vegetable oil: 20 ml
4
Send the vegetables to an oven preheated to 180 degrees for 30-40 minutes. The eggplant should become soft, and the skin of the peppers should blacken.
- Eggplants: 300 g
- Red sweet pepper: 1 kg
5
Transfer the peppers to a large bowl and cover with a lid or plastic wrap.
6
Remove the eggplant from the foil. Let the vegetables cool for 10-15 minutes.
7
Cut the eggplant lengthwise on one side, open it up, and scoop out the flesh with a spoon.
- Eggplants: 300 g
8
Peel the peppers from the skin and seeds, and chop them coarsely.
- Red sweet pepper: 1 kg
9
Blend the vegetables with garlic, vinegar, oil, a teaspoon of salt, and pepper until smooth.
- Eggplants: 300 g
- Garlic: 5 clove
- White wine vinegar: 1 tablespoon
- Vegetable oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
10
Transfer the vegetable mixture to a saucepan, bring to a boil and simmer on low heat for 30 minutes. Season with salt, pepper, and sugar to taste, remove from heat and let cool.
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
11
Use immediately or transfer to a jar and store in the refrigerator for up to two weeks.