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Authentic Balkan Ajvar (Slow-Cooked Roasted Red Pepper and Eggplant Caviar)
The iconic vegetable spread of the Balkan region: sweet red horn peppers and smoky eggplants fire-roasted over coals, minced, and slow-simmered in a cauldron with oil until luscious, glossy, and spreadable.
Prep
35 min
Cook
60 min
Total
95 min
Oven
220Ā°C (200Ā°C vent.)
Ingredients
servings
8
- Sweet red horn or kapia peppers1500 g
- Large eggplant600 g
- Sunflower oil120 ml
- Garlic cloves, crushed3 clove
- White wine vinegar2 tbsp
- Fine sea salt1 Ā½ tsp
Preparation Steps
1
Roast peppers and eggplant at 220Ā°C until blistered and charred; steam in covered bowl for 15 minutes.
30 min timer
2
Peel charred skin and remove seeds; drain in colander 30 minutes, then finely mince or grind.
30 min timer
3
Place in heavy pot, add oil gradually, and cook over low-medium heat for 45 minutes, stirring constantly until glossy.
45 min timer
4
Stir in minced garlic, vinegar, and salt; cook 5 more minutes and let cool completely before serving on crusty bread.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
185
Protein
2.5g
Carbohydrates
12g
Fat
14.5g
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
