Classic Ajvar (Pinđur)
Традиционно ястие · Balkan
A traditional, rich, and smoky roasted red pepper spread, often called 'Balkan caviar'. It's a staple condiment made with roasted bell peppers, eggplant, garlic, and a touch of chili.
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Съставки
- Red bell peppers2 kg
- Eggplant1 kg
- Garlic4-6 cloves
- Hot pepper (optional)1-2
- Sunflower oil100 ml
- Saltto taste
- Black pepperto taste
- Vinegar (optional, for preservation)1-2 tbsp
Стъпки
- 1
Roast the red bell peppers and eggplant until charred and soft. You can do this in the oven (around 200°C/400°F for 45-60 minutes) or directly over a gas flame.
- 2
Once cooled, peel the skin off the peppers and eggplant. Remove seeds from peppers.
- 3
Finely chop or process the roasted vegetables. Some prefer a smoother texture, others a chunkier one.
- 4
Mince the garlic and hot pepper (if using).
- 5
In a large pot, combine the processed vegetables, minced garlic, and hot pepper. Add sunflower oil.
- 6
Cook over medium-low heat, stirring frequently, for about 30-60 minutes, or until the mixture thickens and the flavors meld. The oil should start to separate slightly.
- 7
Season with salt and black pepper to taste. If using vinegar for preservation, stir it in at the end.
- 8
Sterilize jars and ladle the hot ajvar into them. Seal tightly for storage.
