in Eastern Europe

Ajvar – Paprika puree from the Balkans

updated

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Ingredients for 1 servings:

  • 4 large bell peppers, red and orange
  • 1 eggplant(s)
  • 3 garlic cloves
  • 1 chili pepper(s)
  • 100 ml oil
  • 80 ml wine vinegar
  • 1 pinch(s) of salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

vegan, vegetarian

Halve the peppers, place them on a baking sheet, and grill in the oven at 200°C (top heat) until the skin blisters and turns black. In the meantime, chop the remaining ingredients. Peel the skin off the peppers and chop the peppers as well. Place the ingredients in a pot and sauté for about ten minutes. Then puree and cook in a casserole dish in the oven at 200°C (convection oven). Finally, puree again and pour into jars. Tip: Ajvar is easy to prepare and store in the refrigerator. The spiciness can be varied. I could imagine making ajvar as a gift, too.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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