Ajvar with Peppers and Eggplants
Sauces and Marinades • Serbian
Description
This is how ajvar is made at a charming café in the heart of the city.
Ingredients
- Orange Bell Peppers 1½ kg
- Eggplants 5 oz
- Safflower Oil 0 fl oz
- Salt to taste
- Sugar to taste
- Vinegar essence to taste
Step-by-Step Guide
Step 1
Wash and dry the peppers and eggplants. Roast or sauté them in the oven or on a skillet until the skin is charred.
Step 2
Place the hot vegetables in a plastic bag, tie it up, and let it sit for 20 minutes – this will make it easier to peel the skin off. Remove the skin and seeds from the peppers and eggplants, and place them on a rack to allow excess moisture to escape. Leave them in this state overnight.
Step 3
The next day, pass the vegetables through a meat grinder and place them in a very large pot. Set the pot over low heat for 2.5 to 3 hours, allowing it to simmer quietly while stirring constantly.
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