Croatia. Hot, rocky beaches, clear waters of the Adriatic Sea, the picturesque mountain scenery and extremely kind and smiling people. And beyond that ajvar – a taste of the sauce perfectly complements grilled dishes, pasta or regular sandwiches. In Croatia, the jars of sauce, pepper and aubergine you’ll get anywhere – in large supermarkets, local shops or markets with fresh vegetables. Its flavor is reminiscent of the sun burning your skin, the sound of water and the easy-going holidays
We ate Ajvar on last year’s holiday – even 0.5 kg pots were not a problem for me. The red, aromatic sauce added stubbornly to everything that was within reach. And while everyone has their own favorite of Ajvar, all of them are definitely delicious.
My variant is slightly spicy, full of pieces of slightly burned peppers. If you like your Ajvar more smooth – just blend peppers rather than crush it with a fork like i do.
Recipe from FatFreeVegan blog, slightly modified.
Ingredients5 red bell peppers
- 1 eggplant
- 2 chili peppers
- 4 garlic cloves
- 1 tbsp white wine vinegar
- 1/2 – 1 tsp smoked paprika
- 1/4 – 1/2 tsp cayenne pepper
- salt to taste
Wash red bell peppers and chilli peppers and cut them in half lengthwise, remove seeds and white parts, set aside. Wash eggplant, cut lengthwise. Arrange prepared vegetables on tray lined with baking sheet, cut-sides down. Put tray into the oven preheated to 180 degrees and bake for about 30-70 minutes until pepper skins are slightly blackened – it took me about 60 minutes.
Ready peppers transfer to a bowl and cover with plastic wrap. Scoop out eggplant pulp and put into a blender container, add the diced chili peppers, chopped garlic, wine vinegar, smoked paprika and cayenne pepper and blend it into a smooth paste. Transfer it to a large mixing bowl, set aside.
Remove skins from peppers and crush them with fork into small pieces. Put little pepper pieces to mixing bowl with eggplant and mix them altogether. Add a little salt to taste and mix again.
Ready sauce can be stored in the refrigerator for 1-2 weeks or preserved and kept for later.