Description
This traditional Ajvar recipe is a flavorful Balkan roasted pepper and aubergine spread perfect for preserving and enjoying year-round. Made by grilling or roasting bull's horn peppers and aubergines, then slowly cooking the ground vegetables with oil, garlic, and spices, this ajvar offers a rich, creamy texture with a balanced heat from chili flakes. Ideal as a condiment, dip, or side dish, this recipe yields a large batch suitable for preserving in jars.
Ingredients
Vegetables
- 7 kg bull's horn peppers (15.5 lbs)
- 3 kg aubergines (eggplants) (6.6 lbs)
Seasonings and Others
- 300 ml oil (2/3 sunflower/canola + 1/3 olive oil) (1 1/3 cups)
- 60 g sea salt (1/4 cup)
- 2 tablespoons black pepper
- 2 tablespoons red chili flakes
- 40 ml wine vinegar or apple cider vinegar (2.5 tbsp)
- 12 cloves garlic, minced
- 3 tablespoons chopped parsley
For Preserving
- 100-150 ml hot sunflower or canola oil (1/2 - 2/3 cup)
Instructions
- Preparing the Vegetables: Wash and dry the bull's horn peppers and aubergines, leaving them whole. Prepare a grill or oven for roasting.
- Grilling the Peppers and Aubergines: Grill the peppers over an open fire for 5-7 minutes per side until charred. Grill the aubergines for 7-8 minutes on each side until their skins blister and soften. Alternatively, roast both vegetables in an oven preheated to 240 ºC (460 ºF) for the same durations; prick aubergines with a toothpick beforehand to aid roasting.
- Steaming and Cooling: Place the hot grilled or roasted vegetables in a large dish and cover with a clean kitchen towel to let them steam for about 30-60 minutes, which helps loosen the skins.
- Peeling and Draining: While still warm, peel the skins off the peppers and aubergines, remove seeds and stems, then place the flesh in a large strainer to drain overnight, allowing excess juices to drip out.
- Grinding the Vegetables: The next day, run the drained vegetables through a meat grinder to achieve the desired texture; avoid food processors to prevent mushiness.
- Cooking the Ajvar Base: Transfer the ground vegetables to a very large heavy-bottomed saucepan. Heat on low and cook for 3 hours, stirring constantly to prevent sticking. Begin adding oil in intervals of about every 20 minutes to develop a creamy consistency.
- Seasoning the Mixture: After the first hour of cooking, add sea salt, black pepper, and red chili flakes. Continue stirring and near the end of cooking, mix in minced garlic, chopped parsley, and vinegar. Conduct a taste test and adjust seasonings as needed.
- Sterilizing the Jars: Preheat the oven and sterilize the jars you will use for storing the ajvar. Once dry, fill the jars with the hot ajvar mixture, cleaning the rims with a paper towel to ensure a clean seal.
- Preserving in Oil: Heat sunflower or canola oil in a small pot until hot but not smoking. Pour a thin layer of hot oil over the surface of ajvar in each jar, then seal with lids.
- Cooling and Storage: Cover the sealed jars with a towel and allow them to cool gradually at room temperature before storing them in a cool, dark place.
Notes
- Using a meat grinder is essential for achieving the traditional texture; avoid blending with food processors.
- Slow cooking the ajvar while adding oil gradually helps develop the creamy texture and prevents burning.
- Remember to sterilize jars properly to ensure safe preservation and shelf life.
- Adjust the amount of chili flakes according to your preferred spice level.
- Allow the ajvar to mature for a few days after bottling to enhance flavors before consumption.
- Prep Time: 15 minutes (plus overnight draining time)
- Cook Time: 3 hours
- Category: Condiment
- Method: Roasting
- Cuisine: Balkan
