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Ajvar is a delicious roasted red pepper and eggplant spread that originates from the Balkans, particularly popular in countries like Macedonia (from where most of the red pepper originate), Serbia, Croatia, etc. It's a versatile condiment that can be used as a dip, sauce, or spread. Here's my Ajvar recipe:
Ingredients:
• 66 kilos red bell peppers
• 12 kilos medium-sized eggplants
• 2 kilos carrots boiled and minced
• 5 kilos sunflower oil
2 kilos of chilly peppers
• Salt , to taste
Instructions: my Ajvar processing was done on outdoor firewood stove
1. Heat your outdoor firewood stove.
2. Wash the red bell peppers and eggplants, then place them over the stove. Prick the eggplants with a fork to prevent them from bursting during roasting.
3. Roast the peppers and eggplants until the skins are charred and blistered, turning them occasionally for even roasting.
4. Once the vegetables are roasted, remove them from the stove and transfer them to a heatproof bowl. Cover the bowl with plastic wrap or a kitchen towel and let them steam for about 15 minutes. This will make it easier to peel the skin off.
5. After steaming, peel the charred skin off the peppers and eggplants. Also, remove the seeds and membranes from the peppers.
6. Grind the roasted and peeled peppers and eggplants in a food processor or meat grinder.
7. After mincing, all these vegies are put in one big pan on the heated stove and start boiling at the beginning, but after evaporating part of liquids, the mixture continues to simmer and after constant adding of sunflower oil, ajvar continue to fry. During all this process that lasted many hours (depending on quantity, for the recipe shown on video we spent 6 hours stirring mixture in pot put on the stove). During the whole process after the mixture is placed on the firewood burning stove, the mixture is constantly stirred with a wooden handle, we need to pay attention to the bottom of the pot not to be burned. Ajvar will be cooked when specific flavor of fried peppers appears, also on the end certain quantity of oil appears on surface of the mixture as an indicator that cooking is finished.
8. Transfer the Ajvar to a clean, airtight jar or container. Drizzle a bit of oil on top to seal it and help preserve the freshness.
9. Store your Ajvar in the cold room, basement, etc., and it will lasted more than a year.
Serve your homemade Ajvar as a dip with bread or any type of pastry, as a sauce for grilled meats, or as a spread on sandwiches and wraps. Enjoy!
#easyrecipe #ajvar #outdoor #roastin #redpepper

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