Ajvar Sauce Recipe
Also known as vegetarian caviar, ajvar sauce is one of the most famous dishes of Balkan cuisine. Its origin is rumored to be Macedonian. Ajvar sauce, which is mainly made with roasted eggplant and pepper and has a characteristic appearance with its orange color, is widely consumed both in main meals and in snacks. Bon Appetit!
Ingredients:
For: 8 People
Prep: 20 Min
| Eggplant (Big Belt) | 4 Qty |
| Red Capia Pepper (Big Meat) | 2 Qty |
| Dry Onion (Medium White) | 1 Qty |
| Rock Salt | 1 Tbsp |
| Black Pepper | 1 Tsp |
| Garlic | 5 Clove |
| Olive Oil (Extra Virgin) | 2 Tbsp |
Steps:
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Wash and dry the peppers and eggplants and pierce them 5-6 times with a toothpick and roast them on the stove. You can also roast it in an oven heated to 200 degrees.
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Put the roasted peppers and eggplants in a freezer bag and cool, so that their skins will come off more easily. Cut the cooled vegetables in the middle and remove the core parts. Chop it coarsely and pass it through the rondo.
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Finely chop the garlic and onions and fry them in the heated olive oil in the pan until they turn pink. Grate the tomato, whose skins are removed and seeds are removed from the middle, and add to the sauce.
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Add the finely chopped aubergines and peppers to the tomatoes that absorb the juice and thicken, and cook on low heat until they merge and get a sauce consistency. Add the olive oil, salt and pepper.
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While the sauce is hot, transfer it to sterilized jars, turn the jars upside down, cover them and leave to cool. You can store your cooled jars in the fridge for up to 3-6 months. Bon Appetit!
25 Min
