The more I am exposed to different cultures the more I’m inclined to pick out the best of their food, but if someone had said I would be making Ajvar I would have said you must be mistaken. You have the wrong person. I could not even pronounce it correctly. It is spelled ajvar, but pronounced (eye-var). It is a point of dispute over where it originates. Some say Serbia, some say Croatia, and some say it’s Turkish, and there are a few other countries that lay claim. I think of it as a recipe like pizza, or marinara, or a chicken recipe – every region has one. I found this recipe from Aida Mollencamp on her blog. This is such an easy recipe – just smear it on anything and everything; maybe some herb flatbread. It is just delicious.
I first was introduced to this condiment/spread/dip as an ingredient in Platke, a Greek fish stew that I make on Christmas Eve. I chased all around town looking for a jar of ajvar. Grocery clerks were looking confused and scratching their heads. “No, never heard of it.” It could have been my pronunciation, or it could have been they were just messing with me because I was not pronouncing it correctly. I did finally find it, but promised myself as soon as I could I would make my own. It goes in fish dishes for depth of flavor, or on toasted crostini, or pita, or stirred into a bowl of hummus. Did I already say it provides depth of flavor? Okay make this.
I have read several versions that take days to make. Needless to say I won’t be making that version. I don’t have enough days left in my life I want to devote days making one recipe, but I would work it in while making something else. You know when you are roasting something just throw in a tray of eggplant and red bell peppers, and a little garlic with the peel left on so it doesn’t burn before you make dinner, or even after you make dinner. A zip in the Cuisinart, adjust seasoning, done.
When I emailed Zov to get permission to post her recipe for the Apricot Coffee Cake. She granted that permission and said she loved to share her food. I had also asked about those new little eggplants because I wanted to make a small batch of ajvar. I thought small eggplant, small batch, but I knew if anyone would know it would be her. She emailed back, this was her advice.
As far as eggplant goes, the only eggplant that I would use for ajvar is the large domestic eggplants, they have more meat and are much firmer, the smaller eggplant disintegrate as they cook and get softer and does not have much meat to hold it together. I love the Japanese eggplants as well as the Indian eggplants for stuffing.
Make sure when you purchase your eggplants that has a firm green top and firm bottom and firm belly. The firmer the eggplant the fresher they are. I hope this helps.
Zov
Thank you Zov for the good advice. If not for you I would have bought the wrong eggplant for my ajvar.
So even if it has an unusual name, it is really just peppers, and eggplant dolled up to make a great condiment/spread. Use it on a Panini. My favorite is chicken and goat cheese with some dressed salad greens. You’ll thank me. You’re welcome. Again.
- 2 pounds red bell peppers (about 5 to 6)
- 1 small eggplant (roughly ¾ pound)
- 3 tablespoons olive oil, divided
- 3 cloves garlic, roughly chopped - or to taste
- 1 ounce fresh chives
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- Granulated sugar, as needed
- Kosher salt and Freshly Ground Black Pepper, to taste
- ¼ teaspoon dried red chili flakes
- Mise en place ~ Gather all ingredients
- Heat oven to 450°F; arrange racks in the upper third.
- Halve each pepper, discarding stems and seeds.
- Place peppers cut side down on a baking sheet lined with foil.
- Cut eggplant in half lengthwise; drizzle it with about 1 tablespoon of the olive oil. Salt; place eggplant, cut-side down on the baking sheet.
- Roast the peppers and eggplant until they are blackened, blistered, and the eggplant collapses when you press on it, about 30 minutes.
- You can grill the peppers and eggplant if you would like.
- Remove the peppers, place them in a bowl; cover with plastic wrap to steam; when cooled remove skin. Do not rinse – you will loose your flavor – it is okay if there is a little char on the peppers.
- Set the eggplant aside to cool; remove the pulp of the eggplant from the skin with a spoon or scoop: discard the skin.
- Put eggplant in a food processor with 1 tablespoon of the olive oil and garlic.
- Pulse the eggplant a few times so that it’s roughly chopped.
- Adjust the seasonings – Mine needed more vinegar and a pinch more sugar.
I am taking this to
Susan’s at Metamorphosis Monday
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Jane’s at Melt In Your Mouth
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This recipe sounds delicious! I have all the ingredients except the eggplant so it looks like I will be visiting the farmers market. Thanks for sharing this at the Open House party.
Hugs,
Sherry
I haven’t though of ajvar in a while! I used to work at a local gourmet grocery store and the owners were from Eastern Europe and they always had some in stock.
Thank you for visiting Natasha. This really is good stuff.
I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/.
I would be honored if you join us and follow to stay connected Have a wonderful week!
Hugs, Cathy
I am really looking forward to giving your Ajvar a try, I don’t think we have ever had it before. Thank you so much for sharing with Full Plate Thursday and have a great week!
Miz Helen
This really looks good..especially the eggplant! Yum! Hoping to get some free time soon to try some recipes! Thanks so much for sharing at The Scoop!…hugs…Debbie
Will give your recipe a try. Not complicated. It has never occurred to me to try to make it myself. And I like to tips on adding it to soup. It is hard to find the premade Ajvar. I like to spoon it into a bowl, top with capers and use as a dip. Great Red/Green dip for Christmas.
I have never heard of this, but it sounds so interesting. My youngest daughter is in Croatia right now. I am going to tell her to try some if she gets the chance. Thanks for sharing the recipe with SYC.
hugs,
Jann
I’ve got to give this a try. I’ve never heard of Ajvar before. Thanks for the recipe and for linking to Inspire Me. Hugs, Marty