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Ajvar pepper sauce

8 servings

120 minutes

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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.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Ingredients
8servings
Red sweet pepper
1 kg
Eggplants
300 g
Garlic
5 clove
Vegetable oil
20 ml
Olive oil
60 ml
White wine vinegar
1 tablespoon
Salt
to taste
Ground black pepper
to taste
Sugar
to taste
Cooking steps

  • 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.
    Required ingredients:
    1. 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.
    Required ingredients:
    1. Eggplants: 300 g
    2. 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.
    Required ingredients:
    1. Eggplants: 300 g

  • 8

    Peel the peppers from the skin and seeds, and chop them coarsely.
    Required ingredients:
    1. Red sweet pepper: 1 kg

  • 9

    Blend the vegetables with garlic, vinegar, oil, a teaspoon of salt, and pepper until smooth.
    Required ingredients:
    1. Eggplants: 300 g
    2. Garlic: 5 clove
    3. White wine vinegar: 1 tablespoon
    4. Vegetable oil: 20 ml
    5. Salt:  to taste
    6. 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.
    Required ingredients:
    1. Salt:  to taste
    2. Ground black pepper:  to taste
    3. Sugar:  to taste

  • 11

    Use immediately or transfer to a jar and store in the refrigerator for up to two weeks.