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Authentic Balkan Ajvar (Slow-Roasted Red Pepper and Eggplant Relish)
Celebrated as the 'red caviar of the Balkans': an intensely sweet, smoky, and silky relish made from fire-charred sweet red peppers and roasted eggplants, slowly reduced in oil until thick and spreadable.
Prep
30 min
Cook
50 min
Total
80 min
Ingredients
8servings
- Sweet red horn peppers (kapia), charred and peeled1000 g
- Roasted eggplant flesh, drained350 g
- Sunflower oil100 ml
- White wine vinegar1 tbsp
- Garlic cloves, crushed2 clove
- Fine sea salt1 tsp
Preparation Steps
1
Char peppers over an open flame until blackened. Transfer to a covered bowl for 15 minutes to steam, then peel skins and discard stems and seeds.
15 min timer
2
Pass peeled peppers and eggplant through the medium disc of a meat grinder or pulse briefly in a food processor.
5 min timer
3
Place minced vegetables into a wide pot over medium-low heat. Add salt, garlic, and gradually incorporate sunflower oil in 3-4 additions while stirring constantly.
10 min timer
4
Simmer for 35-40 minutes, stirring constantly with a wooden spoon until thick enough that a spoon drawn across the bottom leaves a clear trail. Stir in vinegar, cool, and serve.
40 min timer
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Provenance & Public Domain Audit
Source: Balkan and Eastern European Culinary Heritage / USDA Archives (United States Department of Agriculture (USDA) & Regional Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
