Authentic AJVAR, Balkan Style Roasted RED PEPPER Dip

Roast the peppers and eggplants over the charcoal embers until the skins are nicely charred. Alternatively roast in the oven at 230°C (450°F) or over the stove top until the skins are charred.

Transfer into a large bowl, cover with a lid and let them steam until cooled down.

Peel the skins, remove the core and the seeds of the peppers.

Let them drain of the excess liquid over a colander for at least 2 hours or preferably overnight.

Grind or chop the drained peppers and eggplants in a meat grinder or food processor.

Grind or finely chop 4 cloves of garlic.

In a large heavy-bottomed pan, add 100 ml sunflower oil and switch on the heat to low.

Transfer the peppers, eggplants and garlic into the pan.

Constantly stir and bring to a simmer. Never stop stirring it, or it will burn.

Optionally add 2 – 3 tsp red chili flakes for a bit of heat.

Once it starts simmering, cook for 1.5 hours while constantly stirring until all the liquid evaporates and you're left with a thick paste.

Add 3 tsp salt, 2 tsp sugar and 2 tbsp wine vinegar, 50 ml olive oil stir and let it simmer for another 15 mins.

Ajvar is done if a clean path remains on the bottom when you scrape the bottom and no liquid is visible.

Have a final taste check and season with salt if needed.

Transfer the ajvar into sterilized jars.

Put the jars into an oven at 100°C (210°F) for 20 mins uncovered until a crust is formed on top.

This will pasteurize the ajvar and help to increase shelf life.

Alternatively pour a thin layer of oil on top to prevent contact with air. Seal the jars and store in a cool place.

Serve as a mezze or as a spread over bread.

Equipment Needed

Dietary