AJVAR (SERBIAN ROASTED RED PEPPER SAUCE) RECIPE
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
Provided by Joshua Bousel
Categories Condiments and Sauces Condiment Ingredient
Time 2h
Number Of Ingredients 9
Steps:
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place peppers on hot side of grill and cook until blackened all over, 10-15 minutes. Transfer pepper to a large bowl, cover with plastic wrap, and let sit until cool enough to handle, about 20 minutes. Remove charred skin, seeds, and cores from peppers.
- While the peppers are cooling, pierce skin of eggplant with a fork all over. Place eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 30 minutes, turning halfway through for even cooking. Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes. Trim top off eggplant and split lengthwise. Using a spoon, scoop out flesh of eggplant; discard skin.
- Place roasted red peppers, eggplant pulp, and garlic in a food processor fitted with a steel blade. Pulse until roughly chopped. Add in oil, vinegar, and salt and pulse until incorporated and peppers are finely chopped.
- Transfer sauce to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Let cool to room temperature then use immediately or transfer to an airtight container and store in refrigerator for up to 2 weeks.
Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 54 mg, Sugar 2 g, Fat 2 g, ServingSize Makes about 1 1/2 cups, UnsaturatedFat 0 g
RED PEPPER-EGGPLANT AJVAR
Ajvar is a lush, piquant spread based on roasted red peppers and olive oil. It has the same kind of tangy sweetness that ketchup adds to a burger.
Provided by Julia Moskin
Categories easy, condiments, dips and spreads
Time 1h
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Heat oven to 475 degrees. Place peppers, eggplant and garlic on a baking sheet and roast; remove garlic after 10 minutes and place in a large bowl. Continue roasting peppers and eggplant until blackened and soft, about 20 minutes more, then add to bowl. Cover with plastic wrap and let steam until cool enough to handle. Remove and discard all peels, seeds and stems.
- In a food processor, combine pepper flesh, eggplant flesh and garlic with oil and salt and pepper; pulse until mixture is almost smooth. Taste and season with salt and pepper. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 517 milligrams, Sugar 8 grams
AJVAR (ROASTED RED PEPPER SPREAD)
A versatile Roasted Red Pepper Spread that can be served with bread, crackers, vegies with or without cream cheese or on meats and fish. Also, good in the middle of a grilled cheese sandwich made with pepper jack cheese and rye or whole wheat bread. I love Trader Joe's Roasted Red Pepper spread but I am allergic to sunflower oil and had to find a way to make my own. I found this recipe in a newspaper article and then tweaked it to my taste.
Provided by Nado2003
Categories Spreads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to broil. Halve each pepper, discarding stems and seeds. Place peppers, cut side down, on an old baking sheet or one lined with foil.
- Cut eggplant in half lengthwise and score with a knife, drizzle it with about 2 tablespoons olive oil and a little salt and place it on a second baking sheet.
- Place one of the oven racks roughly 3 to 4 inches below the heat; place peppers on this rack. The eggplant should sit on a lower rack.
- Broil the peppers and eggplant, turning the peppers occasionally until they are well roasted on all sides, roughly 15 to 20 minutes. The eggplant may be done first; if so, remove it and set it aside to cool. To test eggplant for doneness press on it with a fork to make sure it's soft all the way through. I use an an outdoor grill to cook the peppers and eggplant, no oil. I make sure most of the skin on the peppers are blackened.
- When you remove the peppers from the oven, place them in a bowl, sprinkle them with a little water, and cover with a clean dishcloth. Leave it for about 10 minutes. This step steams and lifts the skins, making it easy to peel the peppers once they've cooled. (Another method to loosen skins is to place the peppers in a paper sack, fold over to close and leave it for 15 minutes).
- While waiting for the red pepper skin to lift. Use a large spoon to remove the pulp of the eggplant, leaving the skin behind. Discard the thickest seeds, but don't get nit-picky. Put eggplant in a food processor or a blender (I use a stick blender in a deep bowl) with olive oil and smashed and chopped garlic cloves. Pulse the eggplant a few times so that it's chopped with the other ingredients but not totally pureed. Put this in a bowl and set aside.
- Once peppers are cool enough to handle, peel them with your fingers or a knife. Add peppers to the food processor or blender and pulse 5 to 8 times to chop coarsely. Add the eggplant mixture to the chopped peppers, season to taste with salt, pepper, vinegar and dried chili flakes, pulse 3 or 4 times to mix.
- If you wish, garnish it with more finely diced garlic and a few scattered basil leaves. Serve ajvar with toasted bread slices drizzled with olive oil and sprinkled with salt.
Nutrition Facts : Calories 27.3, Fat 0.3, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 6.3, Fiber 2.8, Sugar 3.6, Protein 1.1
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Ajvar Roasted Red Pepper Spread Recipes - A Mediterranean Delight
Ajvar is a delicious and nutritious roasted red pepper spread that originates from the Balkan region of southeastern Europe. Made from roasted red peppers, eggplant, garlic, vinegar, and olive oil, ajvar has a unique texture and flavor that makes it a highly sought-after Mediterranean food.
The Origins of Ajvar
Ajvar has a rich history that goes back to the 14th century, during the Ottoman Empire. The dish was originally called "havyar" and was made from sturgeon roe. However, over the years, the recipe evolved, and the dish transformed into a roasted red pepper spread.
Today, ajvar is a staple food in countries like Serbia, Croatia, Bosnia, and Macedonia. It is also gaining popularity in other parts of the world, thanks to its unique taste and nutritional content.
Ajvar Nutritional Benefits
Aside from being an incredibly delicious spread, ajvar is also packed full of nutrients. The main ingredient, roasted red peppers, is high in vitamin C and A, antioxidants, and fiber. Other vegetables like eggplant and garlic also contain essential vitamins and minerals necessary for a healthy body.
Additionally, ajvar does not contain any preservatives, additives or artificial colors, making it a healthier alternative to other spreads and dips on the market.
Ways to Enjoy Ajvar
Ajvar is a versatile spread that can be enjoyed in many ways. Here are a few ideas:
- Spread it on toast or crackers as a healthy snack
- Use it as a dip for raw veggies or pita bread
- Stir it into pasta as a sauce
- Use it as a marinade for grilled meats or vegetables
- Spread it on sandwiches or burgers for added flavor
- Use it as a topping for pizza
Ajvar Recipe Variations
While the traditional ajvar recipe consists of roasted red peppers, eggplant, garlic, vinegar, and olive oil, there are many variations of this dish depending on the region and personal tastes.
Some people prefer a sweeter ajvar, and so they add sugar or honey to the recipe. Others like to add spices like cumin, paprika, or chili powder to give the dish an extra kick.
Some variations of ajvar even include ingredients like carrots, tomatoes, or onions to add more depth of flavor to the spread.
Conclusion
Ajvar is a delicious and nutritious spread that should not be overlooked. Whether you enjoy it as a dip, spread, or marinade, ajvar is sure to add a unique flavor to any dish.
While there are many variations of the recipe, the basic ingredients of roasted red peppers, eggplant, garlic, vinegar, and olive oil remain the same. So, whether you prefer a sweeter or spicier ajvar, the possibilities are endless!