1745. Ajvar

Aj-what? Ajvar is a relish made from roasted red pepper and aubergine, that is further cooked down in a pan to form a thick spreadable paste. It can be used as a side to grilled meats, or over some bread. 

I picked up a cheesy sandwich method from instagram using it, and will include it below as a serving suggestion.

Ingredients:

6 red capscium

1 aubergine

1/3 cup sunflower oil

salt, to taste

Method:

In a lined tray place capsicums and aubergine. Poke holes in aubergine and roast at 350F until collapsed, and blistered, turning half way. Remove , place in a bowl & cover with plastic wrap to help steam and soften the skin. Once cool enough to handle, peel the skins and discard of the seeds. Place flesh in a good processor with the oil. Blend until puréed.

Pour mixture in a dry pan/pot and cook on low stirring occasionally until reduced, concentrated and thickened. Once it starts looking like a paste it’s done. This process can take over an hour.

Add salt to taste and mix. Store in an airtight jar, will keep refrigerated for a few weeks. You can drizzle some oil on the surface to help it keep longer.

Serving suggestion, spread over a pita, sprinle with shredded mozzarella and crumbled feta cheese. Bake at 350F for 10 minutes until the bottom of the bread is crispy and the cheese is melted.

صحة و عافية