Refer to this vegan Serbian ajvar recipe
Ajvar, a traditional Serbian relish, is made primarily from red bell peppers and eggplants. Originating from the Balkans, this vegan and eggless dish has been essential in Serbian cuisine for centuries. It is often enjoyed with bread or as a spread by vegans and non-vegans alike. Ajvar's rich history and cultural significance celebrate the harvest and familial gatherings. Let's get cooking.
Gather the following ingredients
To prepare this savory relish, you will need four large red bell peppers, two medium eggplants, three cloves of garlic (minced), one small onion (finely chopped), two tablespoons of olive oil, one tablespoon of vinegar (apple cider or white wine), salt to taste, and a pinch of black pepper. These ingredients are easily accessible and come together to create the distinctive taste of ajvar.
Roast the vegetables
Begin by preheating your oven to 475 degrees Fahrenheit (245 degrees Celsius). Wash the red bell peppers and eggplants thoroughly. Place them on a baking sheet lined with parchment paper. Roast them in the oven for about 25 to 30 minutes or until their skins blister and char slightly. This roasting process is crucial as it enhances their natural flavors.
Peel and puree
After roasting, carefully remove the vegetables from the oven. Allow them to cool to a safe handling temperature. Gently peel off the skins, which should easily detach after roasting. Also, be sure to remove any seeds from the peppers. Roughly chop both the peeled peppers and eggplants before moving them into a food processor or blender for pureeing.
Cook down the mixture
In a large skillet over medium heat, add olive oil, then minced garlic and chopped onion. Saute until they turn translucent, avoiding browning, which takes about three minutes. Next, incorporate the pureed vegetables with vinegar, salt, and black pepper to taste. Allow the mixture to simmer on low heat for around 30 minutes, until it achieves a thick, paste-like consistency.
Seasoning adjustments and storage
Taste your ajvar as it simmers; adjust salt or vinegar to suit your taste. It should balance tangy and savory flavors without overwhelming either. After cooking, let it cool before transferring to sterilized jars for storage. Serve immediately or keep in the fridge in an air-tight container for up to two weeks, enhancing every meal with its unique touch.
