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image of ajvar, a slightly spcy dip made with peppers, typically served with grilled meats in Friuli and Slovenia

Ajvár

A slightly spicy dip made with peppers and eggplant, typically served with grilled meats in the border regions of Friuli and Slovenia.
Servings 4 people
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Equipment

  • Roasting Tray
  • Chef Knife
  • Food Processor or Stick Blender

Ingredients

  • 3 red bell peppers
  • 1 eggplant
  • 1 large clove garlic chopped
  • 15 ml extra virgin olive oil
  • 15 ml white wine vinegar
  • 1 large pinch sugar
  • salt to taste
  • ground black pepper to taste

Instructions

  • Put the peppers on the BBQ or under a hot grill, turning regularly until all the skin is blackened on all sides. Allow to cool, then peel away and discard the skin.
  • Cut the aubergine in half lengthways, score the flesh in a criss-cross fashion, and then roast for 40 minutes or until soft. Then scrape out the flesh and discard the skin.
  • Put all the ingredients in a blender and blend to a thick purée, adding more extra virgin olive oil to achieve your preferred consistency.

Notes

How to store:
  • Refrigerate in an airtight container for 3-4 days
  • Freeze for 2-3 months, but it always tastes better fresh