Bosnian ajvar

3 Jul

Making  ajvar to go serve with our Bosnian meal of cevapi and somun was a last-minute decision, when I realised that making proper kajmak took a day and a half (a few hours before dinner).

A flavourful purée of roasted vegetables and garlic, versions of ajvar are made throughout the Balkans. It keeps well in the fridge.

Bosnian ajvar
(makes about 1 1/2 cups)

  • 1 large eggplant
  • 2 large red peppers
  • 2 medium white onions
  • 4 garlic cloves, peeled and crushed
  • juice of a lemon
  • 1/4 cup olive oil
  • salt and pepper
  1. Heat the oven to 450°F.
  2. Place the aubergine on a baking tray and roast for 45 minutes or until soft and charred.
  3. After 15 minutes, add the peppers and onions, and roast for 30 minutes or until soft and charred.
  4. Transfer to a bowl and cover with clingfilm for ten minutes to loosen the skins.
  5. Peel the vegetables, and remove the pepper seeds.
  6. Purée the vegetables with the garlic, lemon juice and olive oil to the desired smoothness.
  7. Season to taste, and allow to stand for half an hour before serving for the flavours to marry.

Family score: 7.5 out of 10


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