Serbian
Ajvar
Balkan paste made from roasted peppers and eggplant
Tempo120 min
Porzioni8
Calorie34 kcal
LivelloMedio
Ingredienti
- peperone2 pz
- melanzane2 pz
- aglio3 spicchi
- olio d'oliva2 cucchiaio
- aceto2 cucchiaio
- sale1 a piacere
Istruzioni
1
Roast the peppers and eggplants whole until soft and the skin has darkened.
2
Transfer the vegetables to a bowl, cover, and leave for 10–15 minutes, then peel off the skin and remove the seeds.
3
Finely chop the flesh or pass it through a meat grinder.
4
Heat oil in a wide pot, add the vegetable mixture, garlic, salt, and a little vinegar.
5
Simmer over low heat for 30–60 minutes, stirring frequently, until the ajvar thickens.
6
Allow to cool and serve as a spread, sauce, or side dish.