World Recipes: Ajvar

08 Mar World Recipes: Ajvar

Ajvar is a thick, flavourful spread from the Balkans, especially popular in Serbia, North Macedonia and Croatia. It is mainly made with roasted red peppers and eggplants, mixed with garlic, oil and lemon juice or vinegar. The result is a smooth, slightly smoky taste that will feel familiar to many African palates that enjoy grilled vegetables and rich sauces. Ajvar is very versatile: it can be spread on bread, served with grilled meats or used as a dip for fresh vegetables.

Ingredients:

• 2 cloves of garlic
• 3 eggplants
• 4 red peppers
• 1 onion
• 2 yellow peppers
• Extra virgin olive oil
• Toasted bread
• Fresh parsley
• Salt and black pepper
• 1 lemon

Preparation:

• Preheat the oven to 200 °C. Wash and dry the eggplants, prick the skin lightly and roast them for about 40 minutes until soft. Roast the peppers until the skin is charred, then place them in a covered bowl to steam.
• Scoop out the eggplant flesh and place it on kitchen paper to remove excess moisture. Peel the peppers, remove the seeds and cut them into small pieces together with the eggplant.
• Heat a little oil in a pan and gently fry the chopped garlic and onion. Add the vegetables and cook for about 20 minutes, stirring, until most of the liquid has evaporated.
• Season with salt, black pepper and lemon juice to taste. Let it cool and serve in a bowl, topped with freshly chopped parsley.

This dish is perfect as a starter with toasted bread or as a side for grilled meats—an explosion of flavour that brings a taste of Eastern Europe to African kitchens.