Ajvar from Croatia
It takes a while to make an honest ajvar, but the result is definitely worth it. Feel free to make it from a large number of peppers, so that you have it in stock. It can also be used for loading camembert, sauces, pasta, spreads…
Ingredients
Food preparation
1 Bake the eggplants and their skins for about 30 minutes at 200 ° C in the oven; after cooling, carve out the flesh. Grill the whole peppers or bake them in the oven. When the skin is dark brown with blisters, transfer them to a bowl and cover them with foil for a quarter of an hour (or put them in a bag and seal). Then remove the skins, stalks and kernels from them and grind them in a meat grinder, strain them with a potato press or cut them finely (if you are attracted to a blender, do not mix them into a mash).
2 Transfer everything to a pot, salt, oil and cook slowly for about 3 hours. Keep just below boiling point and stir constantly.
3 When the mixture is combined to form a compact paste, transfer the ajvar to clean glasses and boil them. Let it rest for a few more days; once opened, it lasts up to a month in the refrigerator.
We used Ajvar made by Ester with some beef fillets the other day; it is definitely spicy, but very tasty and went very nicely as a condiment with the meat. 8/20/2020
Ingredients
- 5 kg of capsicums (pointed red peppers)
- 1-2 eggplants
- 170 ml of sunflower oil
- salt to taste (don't skimp!)
Food preparation
1 Bake the eggplants and their skins for about 30 minutes at 200 ° C in the oven; after cooling, carve out the flesh. Grill the whole peppers or bake them in the oven. When the skin is dark brown with blisters, transfer them to a bowl and cover them with foil for a quarter of an hour (or put them in a bag and seal). Then remove the skins, stalks and kernels from them and grind them in a meat grinder, strain them with a potato press or cut them finely (if you are attracted to a blender, do not mix them into a mash).
2 Transfer everything to a pot, salt, oil and cook slowly for about 3 hours. Keep just below boiling point and stir constantly.
3 When the mixture is combined to form a compact paste, transfer the ajvar to clean glasses and boil them. Let it rest for a few more days; once opened, it lasts up to a month in the refrigerator.
We used Ajvar made by Ester with some beef fillets the other day; it is definitely spicy, but very tasty and went very nicely as a condiment with the meat. 8/20/2020