Last Updated on September 16, 2020 by Carne Diem
Origin: European/Balkan
Method: Grill
Jump to RecipeAjvar
Ajvar (pronounced AYE-var) is a simple condiment consisting of roasted bell peppers and roasted eggplants. It's regional popularity may only be surpassed by the Canadians love of mayonnaise or my sons love of ketchup.
Traditionally, it is made using a local red pepper rarely found outside the Balkans. Red bell peppers serve as a good substitute. For our relish we decided to add a bit of color with a mix of red, yellow, and orange peppers. The Ajvar pair perfectly with our grilled Cevapi recipe. Check it our here:
First heat up a grill to about 450 degrees and set up for direct heat, while you gather your ingredients. Place the peppers directly over the hottest part of the fire and roast them until they get a nice even char on all sides. Flip the peppers about every 3 minutes to ensure they heat evenly.
Remove the peppers to a glass bowl and cover with with Saran Wrap until they are cool enough to handle.
Meanwhile, roast the eggplant over direct heat, rotating about every 5 minutes. When done, the eggplant should be soft and not wanting to maintain its shape. It should have developed a paper like outer skin.
Remove the eggplant and let cool until it is cool enough to handle. Then cut a slit in the leathery outer skin and scoop the inner flesh into a food processor. Peel the blistered skin off of the peppers, and remove the seeds and stems. This may be easier to accomplish under some cold running water. Add the pepper to the food processor along with the remaining ingredients and pulse to a relish consistency. Don't over blend it.
At this point the relish is likely a little too watery, so heat up about a tablespoon of oil in a medium sized skillet or pot.
Heat the Ajvar over medium-low heat, for about 15 minutes or until most of the excess moisture has evaporated.
Remove to a bowl and refrigerate until ready to use. Try it with our grilled Cevapi or other grilled meats.
Have you found yourself using this relish with all of your grilled meats? Leave us a comment and review below, and share with your friends.
📖 Recipe
Ajvar
Equipment
- Grill
- food processor
Ingredients
- 4 Bell Peppers Traditionally red, but orange and yellow work, too
- 1 medium Eggplant
- 2 cloves Minced Garlic or 1 Tab garlic squeeze
- 1 Tab Sugar
- 3 Tab Olive Oil
- 1 Tab White Wine Vinegar
- ½ tea Cayenne
- 1 pinch Salt
Instructions
- Preheat your grill to about 450 degrees and set up for direct heat.
- Place the peppers directly over the hottest part of the fire and roast them until they get a nice even char on all sides, flipping them about every 3 minutes to ensure they heat evenly.
- When nicely charred and blistered on all sides, remove the peppers to a glass bowl and cover with with Saran Wrap until they are cool enough to handle.
- While the peppers are cooling, grill the eggplant on the hot grill, for about 5 minutes per side, or until the eggplant no longer wants to hold its shape, then remove to a bowl to cool.
- When the eggplant is cool, cut a slit in the leathery outer skin and scoop the inner flesh into a food processor.
- Peel the blistered skin off of the peppers, and remove the seeds and stems. This may be easier to accomplish under some cold running water. Add the pepper to the food processor along with the remaining ingredients and pulse to a relish consistency. Don't over blend it.
- Heat about 1 tablespoon of oil in a small saucepan or skillet, then add the relish and cook for about 5 minutes until most of the liquid is cooked off.
- Remove the relish to a bowl and let cool. Refrigerate until needed.
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