Macedonian Ajvar Roasted Red Pepper Spread |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ajvar is a popular Macedonian appetizer or side dish made of roasted paprika (peppers) and eggplant. It is popular in many Balkan countries, with slightly varying recipes. Some include ripe tomatoes and even string beans. Read more . Ajvar is a seasonal dish in Macedonia, always made in late summer and early autumn, just after the pepper harvest, when many households also can or bottle their own ajvar for use throughout the winter season. Every household has its own special recipe, and Macedonians who live apart from their families often travel with giant packages of their family recipe of ajvar when they travel. Sometimes they even transport containers of a friend's family's ajvar as a favor for their friend. Though you can buy it in jars in the shop, and they even import it to the US (I've found Bulgarian ajvar, an uncooked variety, in Michigan), there is just nothing like eating homemade ajvar. When my boyfriend finally brings me down to Skopje, I'll submit his family's recipe, which is deliciously sweet and intense. I actually have no idea how long it takes to prepare, so please disregard the prep & cook times on this one. Ingredients:
* 8-12 fresh red paprika (mild or medium-hot, to taste) |
* 4 medium-size eggplants |
* 1/2 to 3/4 cup olive oil |
* 1 large onion, minced |
* 3 large garlic cloves, chopped |
* 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar) |
* salt and pepper to taste |
* chopped fresh parsley for garnish |
Directions:
1. Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 475 F oven, until the skin is blistered and darkened. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the stems and seeds. Mash the peppers and eggplant pulp together to form a slightly chunky mass. You can do this with a fork or in a food processor.
2. Heat 3 tablespoons of oil in a large skillet and saute the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.
3. Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread with chunks of feta cheese, or use as a side dish to accompany grilled or roasted meats.
4. Yield: 6 to 8 servings, as an appetizer or side dish.
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