Ajvar
A relish of roasted red pepper and aubergine, cooked down in oil to a thick paste.
Ingredients
For 10 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Roast the peppers and aubergines at 220 °C or over a flame until blistered black all over.
Pile them hot into a covered pot for twenty minutes: the steam lifts the skin by itself.
Peel and seed them and leave the flesh in a colander for two or three hours. Do not press: the water should drain on its own.
Put it through a mincer or chop it by hand — not a blender: what is wanted is a coarse texture rather than a purée.
Reduce it in a pot with half the oil over a low flame for an hour, stirring every ten minutes.
Add the garlic, vinegar, salt and the rest of the oil and cook another half hour, until the oil starts separating. Pack it hot into sterilised jars.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Off-shell · CC BY-SA 4.0