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Considered as a sauce, a dip, a spread, or a relish, Ajvar is a really flexible Serbian creation. Made with red bell peppers and eggplant, it goes great with meats, on pasta, or simply slathered on bread!
Do you know what can make even a mediocre dish shine? No, not the amount of alcohol consumed. Come on, guys! Let's get serious about it. What? Do I hear someone whispering "the sauce"? That's a perfect answer, my dear reader. You were really close. We are going to talk about relish today. To be exact - about the Serbian eggplant and roasted red pepper relish called Ajvar.
Ajvar originated in Serbia and spread throughout the Balkans. Now this savory red pepper dish is a true wintertime staple. Every fall, when the harvest time for red peppers comes, you can see people carrying full sacks of these red beauties (either grown by themselves or purchased from local vendors, because they are dirt cheap at this time of the year) for roasting them at home and making this smoky spread for their winter pantry. It doesn't mean that it has to be necessarily canned. Not at all. Balkan people do that so Ajvar could last longer.
Ajvar is sometimes considered as a sauce, a dip or a spread, and there is no mistake in that! It's such a flexible thing, it can be used in many different ways. However, I love to consider this roasted pepper goodness as a relish. Ajvar is amazing with grilled meat (or any meat actually), as a sauce on pasta, simply slathered on bread or added in a sandwich. That's why I love this Serbian creation, so many different ways to enjoy it!
This Serbian relish can be made with red bell peppers alone, omitting eggplant, however I like the version with eggplant better. Roasted chili peppers can also be added to the mix to give Ajvar a spicy kick. There is one more interesting thing. If you will look for Ajvar recipes online, you will see that the majority of them skip simmering part. They just mix everything in a food processor and that's it. My recipe though calls for additional cooking. Where is the truth? There is a great post at Serious Eats which touches on the subject of simmering vs not simmering. The conclusion is that Ajvar, which is simmered, has a sweeter character, with a red pepper flavor that is brighter and more intense. It's up to you, guys. I would say if you are in a hurry and don't have much time, skip the simmering part. It will still be fantastic!
A grill can also be used for roasting red peppers and eggplant. It will give the sauce that extra smoky flavor. You can prepare it at the same time when grilling some meat. Ajvar will serve as a perfect accompaniment to it!
(You need these instructions only if you are interested in preserving Ajvar for winter.)
My recipe doesn't include canning, but if you are interested in it, here is a great guide written by a local. I am providing the summary for you, if you don't have time to read the full text. First of all, he skipped garlic and added it just before serving, because it doesn't keep well. He also changed the olive oil with sunflower oil for the same reason. You can add some olive oil too, but just before serving.
Now to the process. He recommends using small jars, washing them with detergent and hot water. To sterilize place them in a roasting pan and put into the oven for 10-15 minutes at 300°F (150°C). Let cool. In the part when you are simmering Ajvar, do that for 1 hour instead of 20-30 minutes written in the recipe. Fill the jars with the sauce leaving about ½ inch (1cm) headspace. Now put them in the oven and bake uncovered at about 200°F (100°C) for 10 minutes. Pour in sunflower oil until covered. You will discard this oil when opening a jar, so don't be afraid to pour in more. Screw the lids down tightly, line the jars upright, and cover with blankets tucking them in good. Leave for 48 hours. Store in a cool dark place. Ajvar can last for 6 months or more.
CookingTheGlobe
This Serbian red pepper and eggplant relish goes great with grilled meat, as a sauce on pasta, or simply slathered on a piece of bread!
salt to taste(start with ½ teaspoon and add more later if needed)
pepper to taste
Instructions
Preheat oven to 475°F (240°C) or alternatively you can use a grill for that. Place red bell peppers and eggplant on a baking sheet and roast for about 30 minutes or until peppers are well blackened. Remove from the oven and add to a bowl. Cover and let steam for about 15-20 minutes until cool enough to handle. Peel, seed and core peppers. Discard eggplant skin too.
Now place the peppers and eggplant to a food processor, adding garlic, oil, salt, pepper and vinegar. Pulse until smooth.
Transfer to a saucepan. Simmer over very low heat for 20-30 minutes, or until thickened, stirring frequently. Remove from heat, taste it, and add more salt and pepper if needed. It can be stored for up to two weeks in an airtight container in a fridge or it can be preserved by canning. You can read canning instructions in the text above. Enjoy!
Ajvar comes traditionally from Serbia, but spread throughout the Balkan region after World War II while the area was connected as Yugoslavia. Unlike cevapi, which comes in many variations based on location, ajvar seems to be more standardized, with fewer differences from one recipe to another.
Homemade ajvar is made of roasted peppers. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations.
At the most basic, you can eat ajvar all on its own with a spoon as a cold chopped salad. Add it to a plate with some pickles, yogurt or feta, and bread, and you have a quick-and-delicious picnic lunch for one.
Ajvar is smoky, garlicky and rich, and is served as a spread for crusty bread, a topping for meats and vegetables, and as a dip when combined with a little yogurt. In this recipe, it makes an incredible sauce for pasta!
The tradition of making ajvar in Serbia is deeply rooted in family and community gatherings. It's a time-honored practice that often involves multiple generations coming together to celebrate the bountiful harvest of ripe red bell peppers and create this cherished condiment.
Ajvar (pronounced: /ˈaɪvɑːr/; Cyrillic script: Ajвар, Aйвар) is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe.
"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.
Once you open an ajvar jar, keep it in the fridge for 7-10 days. If you see whiteish or green spots on top, discard the jar. Serving: When ready to eat, open the jar, empty the oil on top, give the ajvar a good stir with a spoon, then serve.
Harissa sauce substitutes. If you are missing ingredients a fast substitute with a similar flavour is ajvar. Take one jar of ajvar and add chilli to give it the same spicy kick as harissa.
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!
One of the most popular culinary staples in the Balkans, ajvar (can be spelled aivar in English) is a traditional appetizer that dates back over a thousand years. The consistency is one of chutney or relish, and it is made of roasted red peppers and garlic.
Ajvar is one of the most delicious specialties and the biggest secrets of the Balkan cuisine, and it originates from Republic of N.Macedonia. The name ajvar probably comes from the Turkish word "havyar", which means salty fish eggs and shares the etymology with caviar.
Try this delicious red pepper multi-purpose spread or dip for your next party. Use it to top bruschetta; use it to mix into hot rice or as a sauce for rigatoni or spaghetti. This delicious combination can be made 5 days ahead and kept in the refrigerator.
Whenever you order grilled meat in a Croatian restaurant, a dollop of ajvar will be served on the side. Ćevapi with ajvar is another time-tested combination. Even when you get them tucked inside a lepinja (flat bread), you will get a little blob of ajvar as a side dish.
National dishes of Serbia include sarma (a mix of ground pork or beef with rice rolled in leaves of cabbage), gibanica (an egg and cheese pie made with filo dough), pljeskavica (a ground beef or pork patty), ćevapi (grilled meat), paprikaš (a soup made of paprika), gulaš (soup of meat and vegetables usually seasoned ...
Ajvar. Ajvar is a versatile, spicy paste made from roasted red peppers and eggplant. This delicacy of Balkan cuisine is traditionally prepared in the autumn when the peppers are most aromatic. With its rich, smoky flavor, Ajvar serves as a condiment, spread, or ingredient that adds a special touch to dishes.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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