Balkan Ajvar
Roasted peppers and eggplant make ajvar softer and thicker without cream or flour. Garlic adds sharpness, while a small amount of vinegar helps the flavors come together more tightly. This vegetable spread works well with meat, roasted vegetables, and snack plates.
Roast the bell peppers (1500 g) and eggplant (300 g) until soft, then peel the vegetables and remove the seeds where needed. Keep the garlic (15 g) ready.
Blend the bell peppers (1500 g) and eggplant (300 g) into a smooth puree. Transfer the mixture to a saucepan and reduce it for 25-30 minutes, stirring regularly until it becomes thicker.
Add the olive oil (70 g), salt (12 g), garlic (15 g), and 9 percent vinegar (5 g), then heat the ajvar for 2-3 more minutes. Cool the spread and store it in a clean jar in the refrigerator.
Serve the ajvar as a thick vegetable spread or as an addition to meat and warm vegetables.
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