Serbian
Ajvar
Balkan roasted pepper and eggplant spread
Time120 min
Servings8
Calories—
LevelMedium
Ingredients
- Bell peppers2 pcs
- Eggplants2 pcs
- Garlic3 cloves
- Olive oil2 tbsp
- Vinegar2 tbsp
- Salt1 to taste
Instructions
1
Roast whole peppers and eggplants until soft and the skins darken.
2
Place the vegetables in a covered bowl for 10-15 minutes, then peel and remove seeds.
3
Finely chop the flesh or pass it through a grinder.
4
Heat oil in a wide pot and add the vegetable mixture, garlic, salt, and a little vinegar.
5
Simmer over low heat for 30-60 minutes, stirring often, until thick.
6
Cool and serve as a spread, sauce, or side.