Ajvar – red pepper and aubergine chutney
This ajvar recipe is a common sight across Friuli Venezia Giulia but has origins in the Balkans. Charred peppers, roast aubergine and garlic are blitzed together with vinegar and oil to create a stunning dip or condiment which pairs well with cheeses, cold cuts or sausages.
Ingredients
- 2 red peppers , (large)
- 1 large aubergine
- olive oil
- 1 garlic clove
- 15ml of sunflower oil
- 15ml of white wine vinegar
- 1/2 tsp sugar
- salt
- pepper
- 1 tbsp of olive oil
Equipment
- Food processor
Method
1
Place the peppers under a very hot grill, turning occasionally until the skin is blackened. Allow to cool a little then peel off the skin and remove the seeds
2
Meanwhile, preheat an oven to 180°C/gas mark 4. Cut the aubergine in half, score the flesh inside, and pour some olive oil over the flesh. Put the aubergine back together, wrap tightly in tin foil, and then place in the oven for about one hour or until soft
3
Unwrap the aubergine, scoop out the flesh with a spoon and discard the skins. Place the flesh in a food processor with the peppers and garlic, then blitz to a chunky paste
4
Add the sunflower oil, vinegar and sugar along with a pinch of salt and pepper, then blitz until the mixture is the consistency of pesto. Add a little more oil if it’s too thick
5
Transfer to a saucepan and simmer gently over a low heat for about 20 minutes. Add a little water occasionally if necessary
6
Allow to cool a little before serving
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Ajvar – red pepper and aubergine chutney
