The Best Way to Make Traditional Serbian Ajvar at Home | Roasted Red Pepper and Eggplant Relish

Preheat the oven to 220°C.

On a baking tray roast the peppers and eggplants for about 30 minutes until the skin is a bit charred.

Turn the vegetables around and bake for another 30 minutes.

Remove the veggies from the oven, transfer to a large bowl.

Cover the bowl with plastic wrap to let the veggies steam and cool for 20-30 minutes.

Peel the skins and remove the pepper seeds.

Transfer to the colander and let them drain.

Blend until smooth consistency.

Mix well the peppers and eggplants until combined.

In a pot heat the oil, add the vegetable mixture, add salt and sugar and bring to a simmer stirring constantly for about 15 minutes.

Add black pepper, chili flakes and paprika. Simmer for another 15 minutes stirring constantly.

Add minced garlic and lemon juice. Stirring constantly simmer on low heat for another 15 minutes until the liquid is evaporated.

If the spatula leaves a clean path on the bottom of the pan, that means the sauce is cooked.

Transfer the sauce to a bowl and let it cool before serving.

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