Ajvar
Fire-roasted red peppers and eggplant, peeled by hand and slow-cooked in oil for up to an hour and a half until deeply concentrated and jammy, never blended raw or from a jar. Its name comes from Turkish "havyar," reflecting Ottoman-era luxury associations, and its true origin is genuinely disputed between Serbia's Leskovac region and North Macedonia, both of which hold Protected Geographical Indication registrations for their versions.
Vegan
Ingredients
- 2 kg red bell peppers, or Balkan horn peppers
- 1 medium eggplant, about 400g
- 3-4 cloves garlic, minced
- 120ml sunflower or vegetable oil
- 1 tbsp red wine vinegar
- 1 tsp salt, or to taste
- 1/2 tsp sugar, optional, to balance acidity
- 1/2 tsp chili flakes, optional, for a spicy version
Steps
- Roast the peppers and eggplant whole over an open flame, on a grill, or in a very hot oven (220C) until the skins are fully blackened and blistered, turning occasionally, about 25-35 minutes.
- Transfer to a covered bowl to steam for 15 minutes, then peel off the charred skins and remove the seeds and stems.
- Finely chop or pass the roasted flesh through a food mill for traditional texture, avoiding over-blending to a smooth puree.
- Heat the oil in a heavy pot, add the garlic, then the pepper-eggplant mixture.
- Simmer uncovered on low heat, stirring frequently, for 45-90 minutes until thickened and the oil separates slightly at the edges.
- Season with salt, vinegar, and sugar to taste.
- Cool and store in sterilized jars, or serve as a spread with bread or alongside grilled meats.