I came across Ajvar when researching destinations for my future campervan trips, I had never heard of it before. Ajvar is an appetizer which is very popular in Serbia and Macedonia; it is basically an aubergine and red pepper dip, often spread on bread. Now I like a tostada - lightly toasted bread drizzled with olive oil and spread with grated tomatoes, so Ajvar caught my attention. You can buy it ready made in jars but it is so easy to make, and it will taste better too.
It is sometimes referred to as the vegan caviar. According to BBC Travel, Ajvar comes from the Turkish word havyar, which means caviar.
Both are further along than expected — real content, just missing hub integration. Here's the draft treatment:
What Is Ajvar?
Ingredients
- Red peppers
- 1 aubergine
- 1 onion, finely chopped
- Garlic, crushed
- Olive oil
- Lemon juice
- Salt and pepper
- Fresh parsley, chopped
- Chilli flakes (optional, for a spicier version)
Method
- Roast the peppers and aubergine over a naked flame until the skin is burnt and blistered.
- Place them in a plastic bag to steam for 10 minutes or so – this makes them easier to peel.
- Once peeled, remove seeds and stalks, then mash the vegetable flesh with a fork to a pulp, or blitz in a blender.
- Sauté the onion until very soft, then add the garlic (and chilli flakes, if using) and cook for two minutes.
- Remove from the heat, then stir in the roasted vegetable pulp.
- Mix well, slowly adding oil while stirring to combine.
- Add lemon juice, a little salt and pepper, and stir until ready.
- Pour into a serving bowl and finish with chopped fresh parsley. Serve with pita or crusty bread.
Footnote:
Ajvar is one half of a small pair of condiment explainers on this site – the other is What Is Zhug?, a Yemeni green chilli sauce that couldn't be more different in character.
This recipe is part of my Spice Blends & Condiments collection. Wonky photos, proper food, genuine adventures – The Flexible Chef
