With the name of ajvar one of the most typical sauces or spreadable creams of the Balkan area is known, very simple but not possible, although it may require some time if it is prepared in the most traditional way. It has not been our case, because we have omitted a step to save timeand honestly, it still comes out delicious.
Also called Balkan caviar or ketchup, due to its tasty smoothness and versatility, it is a kind of concentrated sauce in the form of a creamy puree where all the prominence to the red peppers late summer, accompanied by aubergine and a touch of garlic. There are other variants with hot peppers, tomatoes or vinegar, although we have followed these instructions to try one of the simpler versions.
If you can roast the vegetables in a wood oven, over hot coals or on the grill, do not hesitate to do so. In our case we have changed the typical method of roasting the peppers in the oven to use the grill directly, placing the cut vegetables on top and letting the powerful heat of the grill work its magic. The more seared the skin and the more tender the flesh, the better.
Cut the peppers in half or quarters removing the seeds; cut the aubergine in half and leave the garlic cloves unpeeled. Arrange the vegetables face down on a greased oven tray or with non-stick paper, add a little oil and salt on top and distribute the garlic in the holes.
Place in the upper part of the oven and roast by connecting the grill to maximum power, for as many minutes as necessary. until the skin is almost black and the very tender inner pulp. It will depend on the type of oven; If you don’t have a grill, roast at 200ºC or use a barbecue or grill over coals.
Immediately after removing the tray from the oven, cover with another tray or with aluminum foil or cling film to cool them down by “sweating”. Once they have cooled down so as not to burn us, peel all the vegetables and place the pulp in a food processor or food processor, removing the roasted pulp of the garlic from the skin.
Add olive oil to taste and, optionally, vinegar and some salt. Shred in batches leaving a more or less homogeneous texture, depending on whether you prefer it more honeyed. Taste the point of salt and oil and add more if desired.
To concentrate the flavors more, you can cook this puree in a pan with oil. over very low heat for 30-60 minutes, although it is already delicious.
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With what to accompany the ajvar
If you love the taste of grilled vegetables as much as we do, you could eat ajvar to tablespoonsbut it is worth taking advantage of it to accompany almost everything you want.
just like pate or spreadable cream It is a perfect delicacy for an appetizer or snack, with crackers, scolds, toasted bread or snacks, and it is also a dip fabulous for crudités or nachos. Hot or cold, we can use it as garnish or sauce of grilled meats, for the filling of kebabs or fajitas, or also as sobrassada inside sandwiches, muffins or toasts.
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