VEGAN

Ajvar with Peppers and Eggplants

Sauces and Marinades | Serbian cuisine

⏳ Time

3 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

This is how ajvar is made at a charming café in the heart of the city.

Ingredients

Orange Bell Peppers - 1½ kg
Eggplants - 5.3 oz
Safflower Oil - 1 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.