Ajvar Recipe

Preheat your oven to 240°C (470°F)

Take a medium-sized baking tray and cover it with baking/parchment paper

Cut the eggplant into large pieces and arrange on the baking tray

Cut the red peppers into halves and arrange them on the baking tray

Cook in the oven for around half an hour, ensuring that the peppers have gone a rather attractive shade of black!

Take the eggplant and peppers from the tray and place them into a large bowl. Cover the bowl (I use a plastic shopping bag to help them steam) and set aside for around 20 minutes

Once cooled, remove the skin from the eggplant – you don’t need the skin, so it can be thrown away

Peel the peppers, remove the core and the seeds – again, you don’t need these bits, toss them

Transfer the remaining pepper and eggplant into a food processor, add the garlic

Add the oil and vinegar to the food processor and add as much salt and pepper as you like

Pulse the contents of the food processor until a smooth consistency is achieved

Take a medium-sized saucepan and empty the contents of the food processor inside the pan

Over a low heat, simmer the contents for around half an hour, ensuring that you stir constantly. The sauce should become thick as it simmers

If you think it needs more salt and pepper, add a little at this point and stir to combine

Remove from the heat and allow to cool

Enjoy on your čevapi