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Ajvar Sauce

This is a Serbian (well, generally Balkan) sauce that is fantastic with any grilled or boiled meat, or also on crusty bread. It keeps perfectly for up to 2 weeks in the fridge, or you can pastorize it and preserve it in jars for a few months.


Ingredients (makes 700gr):


  • 5 biggish red peppers

  • 1 biggish aubergine

  • 5 medium garlic cloves

  • 1 tsp freshly ground black pepper

  • 1 tsp fine white salt

  • 85 gr olive oil

  • 1 slug of olive oil for roasting

  • 2 Tbsp white wine vinegar


Method:

  • Wash the peppers and the aubergine

  • Core the peppers from the top but leave them whole

  • Chop off the green part of the aubergine

  • Put a slug of olive oil onto a big enough oven tray (lined with baking paper or tin foil, you'll thank me when washing up!)

  • Put the peppers and the aubergine on the tray, then place them into a preheated oven (180 degrees C, fan)

  • Cook them a total of 35 mins, but after 20 mins take them out and turn the vegetable upside down

  • Leave the vegetables on the tray to cool down just enough so you can handle them, then using a plastic bag for food (for example a freezer bag) put the peppers into it, close it tight removing as much air as possible, then leave them be until they reach room temperature

  • Scoop out the flesh of the aubergine and set in the bowl of a food processor

  • Once the peppers are cool, peel the skin off them and place the flesh in the food processor

  • Add the rest of the ingredients in the food processor, then bliz until nice and smooth (it will remain grainy, which is excellent)

  • Now put the blizzed ingredients into a non-stick pot, and cook quite gently for 30 mins uncovered, stirring often enough to ensure the sauce doesn't stick

  • Leave the sauce to cool to room temperature, then either serve it or store it

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