Ajvar is a delicious spicy Serbian roasted red pepper accompaniment that can be used as a dip, sauce, or marinade for any savory dish – With this simple recipe, you can make it easily at home!
Ajvar (Red Pepper Dip)Author:
- 500 g (500 g) red bell peppers cut in halves, seeds removed
- ½ (½ ) medium eggplant cut into large pieces
- 1 (1 ) onion chopped
- 4 (4 ) garlic cloves minced
- 1 (1 ) pepperoni chopped
- 2-3 tbsp (3-4 tbsp) olive oil or sunflower or canola oil
- 1 tbsp (1 tbsp) white vinegar
- a bit of sugar to taste
- 1 tsp (1 tsp) salt or to taste
- black pepper to taste
- Place the red bell peppers and eggplant pieces on a lightly greased baking sheet and bake in a preheated oven at 220°C (425°F), until you see bubbles on the surface and the skin darkens, about 20-25 minutes (*see a step-by-step photo in this recipe). Then remove from the oven, cover with a damp towel, and set aside for about 20 minutes.
- In the meantime, heat one tablespoon of the oil in a saucepan. Add the onion and sauté for 2-3 minutes, until translucent. Then add the garlic and sauté for another 30 seconds, stirring frequently. Set aside.
- Peel your roasted peppers and eggplant. Add them to a blender along with the onion mixture, and chopped pepperoni. Blend until smooth.
- Transfer the mixture to a saucepan. Add the remaining oil and vinegar and simmer for about 30 minutes, or until the desired consistency has reached, stirring occasionally. Season with salt and pepper to taste.
- Fill it into jars and seal with a lid. Store in the refrigerator for up to two weeks.
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