John Myers
Sauces / Dip: Ajvar Sauce
The perfect sauces / dip: ajvar sauce recipe with a picture and simple step-by-step instructions.
- 1 Shallot
- 1 Clove of garlic
- 3 Dried tomatoes
- 3 Red chilli pepper
- 4 tbsp Ajvar … paprika and eggplant puree
- Basil leaves
- 200 ml Salted water … or pasta boiled water
- 20 – 30 gr Grana Padano Parmesan
- 2 tbsp Olive oil
- Peel and dice shallot. Peel the garlic and cut into thin slices. Chop the tomatoes very small, halve the chilli lengthways, remove the seeds and the white skin and cut into thin strips. Cut the basil into strips. Grate the Parmesan.
- Heat the oil in a pan and sauté shallots, garlic and tomatoes over medium heat, do not burn. Deglaze with water (I used pasta water), stir in ajvar and chilli and simmer for 5-10 minutes over low heat.
- Stir in the Parmesan and basil, season with pepper, salt and paprika if necessary and serve with pasta, potatoes or meat.
- Info about Ajvar: I took “Ajvar, paprika-aubergine puree” (in my KB). But you can certainly also take what has been bought, but then dose it individually.
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