Serbia · Southeast Europe
Ajvar
Roasted red pepper relish made in autumn to last all winter.
120 min Serves 10 mediumveganpreserveautumn
Ingredients
- 2kg red peppers
- 2 aubergines
- 4 garlic cloves
- 150ml sunflower oil
- Vinegar, salt
Method
- 1
Roast peppers and aubergines until blackened; steam in a covered bowl 15 minutes.
- 2
Peel and deseed everything, then drain in a colander for an hour.
- 3
Chop or mince to a coarse paste.
- 4
Cook in the oil over low heat, stirring, for 45 minutes until darkened and thick.
- 5
Season with vinegar and salt; jar while hot.
Budget note
Made in September when peppers cost almost nothing — a year of relish.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
Konoba & Kafana
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook