Ajvar

 

Ajvar is a traditional roasted red pepper sauce/ puree favored throughout the Eastern Mediterranean, with regional variations across Lebanon, Syria, the Balkans, Turkey, and the Middle East. Ajvar is served with grilled meats, fish, kabobs, mezze plates, or just slathered onto a warmed pita bread.

Ajvar is a simplified Muhammara (see Recipe here),either of which I like to keep on hand to jazz up those meals that beg for a flavor boost.

Ajvar is available in in Greek and Middle Eastern shops and online, through rarely found on supper market shelves. So why not prepare Ajvar at home. The ingredients are all readily available and the recipe that follows will walk you through the process. Preparing the peppers and eggplant may seem a bit tedious, but it is all well worth the effort I assure you. The slightly sweet and smoky aroma wafting throughout the kitchen will be enough to spur you onward with the tasks at hand.

Putting up a jar freshly made Ajvar is one of those cook’s moments, a raison d’etre if you will and, I have to say, what makes cookery  so compelling.

So, with that thought in mind let’s get cooking!

 

Ajvar

makes 1 quart

  • olive oil as needed
  • 4 ripe red bell peppers
  • 1 ripe red jalapeno chile
  • 1 medium eggplant
  • 5 large garlic cloves, skin on
  • 2 tablespoons unfiltered apple cider vinegar
  • 2 teaspoons sea salt + more to taste

 

Rub the bell peppers, jalapeno, eggplant, and garlic with olive oil and place on a large baking tray.

Place the tray of vegetables under the preheated broiler and broil until the skins on the peppers, jalapeno, and eggplant blister and are are charred in spots. Turn all the vegetables and continue broiling. Remove the garlic as soon as it is lightly colored and set aside.

Continue broiling the reaming vegetables until all sides are charred and blistered.

Transfer all the broiled vegetables to a large bowl and seal tightly with cling film and set aside to cool.

When the vegetables are cool enough to handle you are going to peel away the charred skins and discard them. As tempting as it may be, do not rinse the vegetables under the tap as you work. Doing so will only wash away the flavor you have created during the broiling process.

Likewise be sure to reserve all the juices from the roasting pan as well as the juices collected as you remove the seeds from the peppers, chile, and eggplant. All these flavorsome juices will be added back into Ajvar later.

Cut the bell peppers and jalapeno in half. Remove all the seeds and membranes and discard them. Tear the bell peppers into strips lengthwise and place them in the work bowl of a food processor along with the peeled eggplant.

In a small bowl combine the jalapeno, peeled garlic, salt, and vinegar and mash together with a wooden spoon to form a paste and set aside.

Begin pulsing the peppers and eggplant in the processor until the mixture looks like a coarse puree.

Stop the machine and spoon the garlic chile mixture on top of the red pepper puree and pulse until the mixture begins to smooth out.

Place a wide nonstick fry pan over medium low heat and add 2 tablespoons of olive oil. When the oil is hot add the Ajvar puree to the pan and stir for several minutes. Then add any reserved juices and stir them into the puree continue to simmer for 30 minutes, stirring from time to time to avoid any scorching.

Taste and add salt if needed.

Transfer the Ajvar to a sterilized jar and cool to room temperature. Add a thin layer of olive oil on top of the Ajvar and seal tightly with a lid and refrigerate.

The Ajvar will keep in the refrigerator for at least a month or more.

 

Serving

Serve as suggested as well as with j sandwiches, pasta, tacos or anything else that comes to mind.

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