Ajvar Hot Eggplant & Red Pepper Relish
We've been having some of our staples lately - idlee, dosai, roti, rasam, pizza and such... so, no exciting new recipes to try out and share here.
This ajvar relish is one of our staples as well, as a dip, as a side, as a base for other dishes...
Ajvar is a Balkhan roasted eggplant and sweet red pepper relish, sometimes referred to as vegetarian caviar. ZerGut Ajvar is a popular East European product found in ethnic food stores here. However the store-bought ones somehow seem to be a little too sweet and have this aged smell that feels a bit unappetizing for me sometimes. Trader Joe's™ brand so far is my favorite for ready-made ajvar. However, since it is easy enough to make at home and I can adjust it a bit to my taste, I make a batch on and off and store it in the fridge, and use it to flavor other dishes.
Ingredients
1-2 eggplant
3-4 sweet red peppers
4-6 dry red chilies
1-2 garlic cloves
¼ cup lemon juice
2-3 Tbsp olive oil
salt to taste
Preparation
- Roast the sliced eggplant and red peppers over open flame (I use my gas stove for this step), or in a 475°F oven (broil a bit to char the skin, if preferred); put in a paper bag, cover and allow to sweat a bit; remove charred skin if desired - I like to leave it on for the smoky flavor
- When cool enough to handle, coarsely chop up, combine with the garlic and dry red chilies, blend to a chunky relish (or smooth if using it as a spread)
- Add lemon juice and olive oil to taste; adjust salt
- Allow to cool completely and store in an air tight jar in the fridge for up to 2 weeks
- If canning it, cook over medium-low heat and can when hot
Enjoy Ajvar in many ways:
- mix with some cream cheese to make a delicious sandwich spread
- mix it with some yogurt and sumac to make a mouth-watering sauce for wraps or pita pockets
- add enough olive oil and a bit of lemon juice or red wine vinegar for acidity to make a wonderful salad dressing
- use it as-is on toasted olive-ciabatta bread or rosemary-potato bread or any favorite baguette slices
- use it to flavor curries and stews as in the Chickpea stew below
Chickpea Stew flavored with Ajvar
Ingredients1 cup cooked chickpeas
1 cup cooked black beans
1 cup cooked diced beets (optional)
1 cup diced onion
1 cup diced tomatoes
1 cup ajvar (or more to taste)
1 Tbsp agave nectar or brown sugar (optional)
garnish: cilantro, spring onions
salt to taste
Preparation
- sauté the onion and combine the rest of the ingredients and simmer together with enough water or broth to preferred stew consistency
- garnish and serve warm
Labels: chutney, eggplant, miscellaneous, red pepper, relish, serbian
5 Comments:
At 2:51 PM, theconflictedcook said…
that looks so good, I know I'm going to try it.
At 5:21 PM, Cynthia said…
Oh Sheela, you made eggplant the only way I like and can eat it - fire roasted! I am drooling here.
At 2:52 PM, Sheela said…
hello conflicted cook, great to see you here!
Cynthia, you are my Caribbean inspiration! I am yet to find ackee here - it is on my long short-list of things to try :)
At 8:47 PM, Expat said…
This sounds delicious!
Just thought you should know that this is a recipe for Ljutenica and not Ajvar. Ljutenica is a spicy version of ajvar... Ajvar has no spice in it at all ;)
At 11:55 AM, Sheela said…
@Expat: Thanks for the clarification :)
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