Classic Ajvar (Pinđur)
Tradicionalno jelo · Balkan
A traditional, rich, and smoky roasted red pepper and eggplant spread, often referred to as Pinđur in some regions. Perfect as a side dish or spread.
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Sastojci
- Red bell peppers2 kg
- Eggplant1 kg
- Garlic4-6 cloves
- Chili pepper (optional)1-2
- Vegetable oil100 ml
- Vinegar (white wine or apple cider)2 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Roast the red bell peppers and eggplant until skin is charred and flesh is soft. You can do this in an oven (200°C/400°F) or over an open flame.
- 2
Once cooled, peel the skin off the peppers and eggplant. Remove seeds from peppers.
- 3
Finely chop or process the roasted vegetables. For a smoother texture, use a food processor, but avoid making it a puree.
- 4
Mince the garlic and chili pepper (if using).
- 5
In a large pot, combine the chopped vegetables, minced garlic, and chili. Add vegetable oil and vinegar.
- 6
Cook over medium-low heat, stirring occasionally, for about 30-60 minutes, allowing flavors to meld and excess liquid to evaporate. The mixture should thicken.
- 7
Season with salt and black pepper to taste.
- 8
Let it cool completely before serving or storing. It can be stored in sterilized jars in the refrigerator for several weeks.
