600gred romano peppers, (c. 5 regular sized) or equivalent regular red bell peppers
200gaubergine (eggplant), (c. 1 small/medium)
2garlic clove
1tspsugar
1Tbsplemon juice
2Tbspextra virgin olive oil
salt and pepper
How I make it
Set the oven to 250 °C.
Spread peppers, aubergine and garlic cloves (skin on) on a baking sheet. Roast until the peppers and aubergine hva collapsed and are black and blistered on the outside, 30-40 minutes for the garlic cloves and peppers (longer if using bell peppers) and up to an hour for the aubergine. Turn at least once during roasting.
Put the peppers in a bowl and cover with film or a tight lid. Once cool enough to handle, remove the skin, core and seeds from the peppers and scoop out the flesh from the aubergine and garlic cloves. Slice the aubergine a few times crosswise to avoid long, stringy bits.
Mix peppers, aubergine and garlic with the remaining ingredients with a stick blender or kitchen machine until the mixture has a texture you like; I prefer mine chunky. Season with salt and pepper and, if required, more lemon juice or sugar. The ajvar will keep for a few days in the fridge if kept in a clean and tightly sealed container; covering with a little olive oil will extend its life further.
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