Ajvar
(Aubergine and Pepper Dip) Recipe

Origin: Serbia      Period: Traditional

Ingredients

450g red, green and/or yellow bell peppers
1 Hungarian yellow hot banana chilli (or any other large hot chilli [cayenne will do]), finely chopped
1 medium aubergine (eggplant)
1 garlic clove, crushed in a mortar with 1/4 tsp salt
60ml olive oil
2 tbsp red wine vinegar, or to taste

Ajvar
(Aubergine and Pepper Dip) Preparation:

Method:

Set the bell peppers and aubergine on a lightly-greased baking tray and place in an oven pre-heated to 210°C and roast until soft. Dip in cold water and remove the skins using wet hands. Slice the peppers and remove the stems, seeds and ribs then chop the peppers.

Combine the peppers and diced aubergine in a pot and mash. Then add the garlic, oil and vinegar. Bring to a simmer and cook, stirring frequently, until the mixture has a thick chutney-like consistency. Allow to cool to room temperature then serve in a glass bowl, drizzled with a little more olive oil.

Traditional this is served with dark bread (pumpernickel or rye) and cream cheese.

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