Ajvar

Ajvar is one of the most famous and beloved Balkan relishes. It is mainly prepared in the autumn when the peppers are the ripest and most flavorful. Ajvar can be served with various dishes such as grilled meats, bread, or as a sandwich spread. Here is how you can make this delicious spread at home.

Ingredients:

• 5 kg of red bell peppers
• 2 kg of eggplant
• 5-6 garlic cloves
• 200 ml of oil
• Salt to taste
• Vinegar to taste (optional)

Instructions:

1. Wash and dry the peppers and eggplants. Roast them on a grill or in the oven until the skins are blackened and can be easily peeled off. Place the roasted peppers and eggplants in a bag and let them cool, which will make peeling easier.
2. Peel the peppers and eggplants, remove the seeds from the peppers. Finely chop the vegetable flesh or grind it in a meat grinder.
3. In a large pot, heat the oil, add the finely chopped garlic, and sauté until golden. Add the chopped peppers and eggplants to the pot and cook over medium heat, stirring constantly.
4. Cook the mixture until the liquid evaporates and the ajvar becomes thick. This can take several hours, but it is important to stir occasionally to prevent the ajvar from burning.
5. Towards the end of cooking, add salt to taste and, if desired, a little vinegar for extra tanginess.
6. Pour the hot ajvar into sterilized jars, seal them well, and let them cool slowly. You can further pasteurize the jars to extend the shelf life of the ajvar.

Ajvar is ready! Enjoy this delicious Balkan delicacy with your favorite meals.