We came across Ajvar during our Spice World Cup coverage, and sort of fell in love! This wonderful relish is truly addictive, and great to have around for a dip, for a cheeseboard or just to slap on a sarnie! A great version is available from our friends and next-door neighbours at Borough Market, Taste Croatia, but should you want to make your own, this is how. It can be either hot or not, up to you.
01.
Ingredients
6 red peppers
1 medium aubergine
5 cloves garlic, minced
25ml olive oil
1tbs white wine vinegar
1tsp Cypriot Chilli Pyramid Salt
2tsp Aleppo pepper
02.
Method
- First, you need to roast the peppers and the aubergine. Heat your oven to 200C. The peppers will take about 20 minutes, the aubergine if sliced in half maybe 30.
- Leave the vegetables to cool enough to handle, then peel the charred skin from the peppers and discard the stems. Scoop out the flesh from the aubergine and discard the skin.
- Next, blend the ajvar. Use either a food processor or a hand-held blender, and combine the vegetables with the remaining ingredients. Pulse until everything is nicely blended and chopped.
- Now transfer the ajvar to a saucepan, and bring it to a simmer. Let it bubble away on a low heat for 30 minutes, then season with salt and pepper.
- Let the ajvar cool to room temperature before use, and if you keep it in the fridge overnight, the flavour will develop. To store, use an airtight jar and pour a thin layer of olive oil on the top of the relish. It will keep for up to two weeks in the fridge.
