Ajvar (pronounced “eye-var”) is a roasted red pepper and eggplant relish commonly found across the Balkans. I first discovered ajvar when I was in the Balkans for the semester last fall. The best way to describe it is as a variant of salsa, only less spicy and more savory and tangy. Ajvar can be used as a dip for grilled meats (quite commonly with cevapi, a type of kebab) as well as used in pasta or as a spread on bread. As the semester progressed, one of my mealtime mainstays became ajvar with feta cheese and olives on a slice of freshly baked bread.
I have missed ajvar very much since returning to the United States and so, a few weeks ago, I attempted to make a batch of it myself. The process of making ajvar requires much labor. Not only do you have to cut and roast the vegetables, you must also peel the skins off the hot peppers (quite a mess that stains your hands), scoop out the flesh of the eggplant and pick out the larger seeds, mince the garlic, and mix it all together with vinegar to taste. And it requires extra work without a food processor. However, for me the results were quite satisfying – even though it was prepared by the clumsy hands of a non-Balkans native. My craving for ajvar was appeased. The work was worth it.
A key thing to remember in making ajvar is to not be afraid of blackening the skins of the peppers as you roast them in the oven. Part of what makes ajvar so tasty is its texture; it is silkily smooth. Achieving this is only possible by being sure that the peppers are roasted long enough that their skins are black and they are cooked all the way through.
Ingredients
-6 medium red bell peppers
-1 small eggplant
-Minced garlic
-Vinegar
-Olive oil
Recipe
1) Preheat the oven to broil.
Halve the peppers, seed them, and place on baking sheets. (Older baking sheets, if you can.)
3) Cut the eggplant in half, place it on baking sheet, score it with a knife, and sprinkle with salt and olive oil.
4) Put the peppers and eggplant in the oven to roast, about 15 minutes or until the pepper skins are blackened.
5) Take the peppers and eggplant out of the oven when they are finished. Place the peppers in a bowl and cover with a dishcloth to cool. The steam will help their skins to loosen.
6) While the peppers cool, scoop the eggplant flesh with a spoon and make sure to take out the larger seeds.
7) When the peppers are cool enough to handle, peel the skins and place in separate bowl.
8) If you don’t have a food processor, use a pastry cutter or two knives to mix together the minced garlic and eggplant.
9) Add the peeled peppers to the garlic and eggplant mix and continue to either use the food processor or the pastry cutter.
10) After you have a relish-like consistency, add vinegar to taste. It helps to balance the strong garlic flavor. Add some parsley or chili flakes.
11) Congratulations! You’ve made ajvar!