Ajvar (Roasted Red Pepper Spread)

Method

1. 1

   Roast the peppers and eggplant under a hot broiler or over an open flame, turning often, until the skins blacken and blister all over.

2. 2

   Pile the roasted vegetables into a covered bowl and let them steam so the skins loosen.

   💡 Don't skip the steam — it's what makes the skins slide off instead of tearing away chunks of flesh.

3. 3

   Once cool enough to handle, peel and seed the peppers and eggplant, discarding skins and seeds.

4. 4

   Tip the flesh into a sieve and let it drain for an hour — water is ajvar's enemy.

5. 5

   Mill or pulse the drained flesh to a coarse texture — not a smooth purée.

6. 6

   Fry the milled mixture in the oil over low heat, stirring near-constantly, 45–60 minutes until thick and dark.

   💡 It's done when a spoon dragged through leaves a slow-closing canyon.

7. 7

   Stir in the vinegar, salt and garlic; jar while still hot. Eat with everything for the rest of the year.