I was recently perusing the BBC news app and an article caught my eye that spoke about the “Caviar of the Balkans”. It turns out that this Balkan style Ajvar red pepper dip is exactly that. It’s fun to try foods from different locales so when this popped up we gave it a try. In the Balkan region several countries claim ownership and the struggle is real. Serbia, Turkey, Bosnia, Macedonia… they all claim that Ajvar originated on their home turf.
Like hummus in the Arab world Ajvar is a staple in the Balkans. In searching for the best recipe we noticed that you can add a little of this and a little of that to make it your own. Purists will tell you that a simple mix of red peppers, vinegar, oil and garlic make a true Ajvar. Try this recipe which has a little more depth. You can dip this, use it as a pizza sauce on pasta or bruschetta, sky is the limit really.
Balkan Style Ajvar Red Pepper Dip
Course: AppetizersCuisine: vegan, vegetarian, gluten freeDifficulty: Easy4
servings20
minutes50
minutes1
hour10
minutesIngredients
700 g of fresh red bell peppers (about 4 peppers)
1 medium egg plant
1/4 cup of olive oil
2 cloves of garlic, minced
1 small green chili or 1/2 tsp of red pepper flakes
2 tsp of apple cider vinegar
1/2 tsp of salt
Pepper to taste
Directions
- Preheat the oven to 475° F
- Place the red peppers and egg plant on a baking sheet and roast for 30 minutes or until the peppers are blackened.
- Remove the peppers and eggplant from the oven and place in a bowl. Cover and let stand until cool.
- Peel and core the peppers and remove the skin from the eggplant.
- Put the red peppers, eggplant, olive oil, garlic, chili, vinegar, salt and pepper in a food processor and blend until smooth but not watery.
- Put the Ajvar in a pot and simmer on the stove for about 30 minutes until it begins to thicken.
- Serve in any way you can imagine.
Notes
- The finished ajvar will keep in the fridge for a couple of weeks.