π About This Recipe
Known as 'Balkan Caviar,' this luscious, smoky spread is a cornerstone of Southeastern European cuisine, traditionally prepared in large batches during the autumn harvest. This recipe captures the essence of the Balkans by slow-roasting red horn peppers and eggplant until charred, then simmering them into a rich, velvety condiment. The result is a complex balance of natural sweetness, subtle acidity, and a deep, smoky undertone that elevates any meal it touches.
π₯ Ingredients
The Roasted Base
- 4 pounds Red Bell Peppers (Preferably 'Kurtovska Kapija' or large, fleshy red horn peppers)
- 1 large Eggplant (Firm and shiny, approximately 1 pound)
- 4-5 cloves Garlic (Whole, unpeeled for roasting)
The Emulsion & Seasoning
- 1/2 cup Sunflower Oil (Or any neutral-flavored high-smoke point oil)
- 2 tablespoons White Wine Vinegar (Adjust to taste for acidity)
- 1.5 teaspoons Sea Salt (Fine grain)
- 1/2 teaspoon Sugar (To balance the acidity of the peppers)
- 1/4 teaspoon Red Chili Flakes (Optional, for a 'Ljuti' or spicy version)
- 1/4 teaspoon Black Pepper (Freshly cracked)
π¨βπ³ Instructions
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1
Preheat your oven to 450Β°F (230Β°C). Line two large baking sheets with parchment paper or aluminum foil for easy cleanup.
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2
Wash and thoroughly dry the peppers and eggplant. Prick the eggplant several times with a fork to prevent it from bursting in the oven.
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3
Place the whole peppers, eggplant, and unpeeled garlic cloves on the baking sheets. Roast for 30-40 minutes, turning the vegetables every 10 minutes until the skins are charred and blistered and the flesh is soft.
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4
Remove the garlic early if it softens before the peppers. Once the peppers are charred, place them in a large bowl and cover tightly with plastic wrap or a lid; this steams the skins, making them easier to peel.
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5
Once cool enough to handle, peel the skins off the peppers and eggplant. Remove the stems and seeds from the peppers, and scoop the soft flesh out of the eggplant skin. Squeeze the roasted garlic out of its papery skin.
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6
Crucial Step: Place the roasted pepper and eggplant flesh in a colander over a bowl and let them drain for at least 30 minutes. Removing excess water ensures a thick, concentrated spread.
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7
Finely mince the drained vegetables and garlic by hand for a traditional chunky texture, or pulse them in a food processor until you reach a coarse, jam-like consistency. Do not over-process into a smooth puree.
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8
Transfer the mixture to a wide, heavy-bottomed pot or Dutch oven. Stir in half of the sunflower oil and place over medium-low heat.
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9
Cook the mixture slowly, stirring frequently to prevent sticking. Every 20 minutes, add a little more oil and stir vigorously to emulsify the fat into the vegetables.
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10
After about 1 hour of simmering, the ajvar should be thick enough that a spoon drawn through the center leaves a visible trail. This is when you add the salt, sugar, vinegar, and chili flakes.
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11
Continue cooking for another 30 minutes. The final product should be glossy, thick, and have a deep orange-red hue.
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12
Taste and adjust seasoning, adding more salt or vinegar if needed. Remove from heat and let it cool completely before transferring to sterilized glass jars.
π‘ Chef's Tips
For the most authentic flavor, roast your peppers over an open flame or charcoal grill to get a deep, smoky aroma. Be patient during the draining process; if the vegetables are too watery, your ajvar will be runny and take twice as long to cook down. Always use neutral oil like sunflower or grapeseed; olive oil has too strong a flavor and can turn bitter when simmered for long periods. If you prefer a spicy ajvar, add 1-2 roasted hot chili peppers (like jalapeΓ±o or serrano) to the mix during the grinding stage. Store the finished ajvar in the fridge with a thin layer of oil on top to seal out air, which helps it stay fresh for up to two weeks.
π½οΈ Serving Suggestions
Serve as a classic appetizer alongside warm, crusty lepinja (Balkan flatbread) and salty feta cheese. Use it as a vibrant condiment for grilled meats, especially Δevapi (Balkan sausages) or grilled chicken skewers. Spread it generously on toasted sourdough and top with a poached egg for a sophisticated breakfast. Stir a few spoonfuls into a pasta sauce or a stew for an instant boost of smoky, roasted depth. Pair with a glass of chilled Rakija or a crisp, dry white wine like Sauvignon Blanc to balance the richness.