Ajvar - Serbian Red Pepper Relish Recipe
This Serbian red pepper and eggplant relish goes great with grilled meat, as a sauce on pasta, or simply slathered on a piece of bread!
Servings 1 can
- 1 ½ lb (700g) red bell peppers (about 4 medium peppers)
- 1 medium eggplant (about ¾ lb or 350g)
- ⅓ cup olive oil
- 2 cloves garlic
- 2 teaspoons white vinegar
- salt to taste (start with ½ teaspoon and add more later if needed)
- pepper to taste
Preheat oven to 475°F (240°C) or alternatively you can use a grill for that. Place red bell peppers and eggplant on a baking sheet and roast for about 30 minutes or until peppers are well blackened. Remove from the oven and add to a bowl. Cover and let steam for about 15-20 minutes until cool enough to handle. Peel, seed and core peppers. Discard eggplant skin too.
Now place the peppers and eggplant to a food processor, adding garlic, oil, salt, pepper and vinegar. Pulse until smooth.
Transfer to a saucepan. Simmer over very low heat for 20-30 minutes, or until thickened, stirring frequently. Remove from heat, taste it, and add more salt and pepper if needed. It can be stored for up to two weeks in an airtight container in a fridge or it can be preserved by canning. You can read canning instructions in the text above. Enjoy!