Ajvar with peppers and eggplants

10 servings

200 minutes

This is how they prepare ajvar in the Serbian cafe Ukusno (St. Petersburg).

Energy value per serving

• Calories: 89.1
• Proteins: 2.1g
• Fats: 5g
• Carbohydrates: 8.6g

Ingredients

• Red sweet pepper: 1.5 kg
• Eggplants: 150 g
• Sunflower oil: 50 ml
• Salt: to taste
• Sugar: to taste
• Vinegar: to taste

Cooking steps

1. Wash and dry the peppers and eggplants. Bake or fry them in the oven or on a skillet until the skin is charred.

   Required ingredients:

   • Red sweet pepper: 1.5 kg
   • Eggplants: 150 g

2. Put hot vegetables in a plastic bag, tie it, and leave for 20 minutes – this will make peeling easier. Clean the peppers and eggplants from their skins and seeds and place them on a rack to let excess moisture escape. Leave them like this overnight.

   Required ingredients:

   • Red sweet pepper: 1.5 kg
   • Eggplants: 150 g

3. The next day, pass the vegetables through a meat grinder and place them in a very large pot. Put the pot on low heat for 2.5-3 hours and simmer quietly, stirring constantly.

   Required ingredients:

   • Red sweet pepper: 1.5 kg
   • Eggplants: 150 g
   • Sunflower oil: 50 ml
   • Salt:  to taste
   • Sugar:  to taste
   • Vinegar:  to taste