Wash and quarter the peppers and remove the seeds and white skins. Bake in the preheated oven with the skin side up at approx. 220 degrees (grill over) until the skin turns black in places and blisters (approx. 15-20 min.). Pierce the aubergine all around with a fork and also place in the oven. Treat the chilli pepper the same way.
As soon as the vegetables are cooked, take them out of the oven and put them in a freezer bag or other plastic bag and let them get lukewarm. All types of vegetables can now be peeled very easily.
In the meantime, finely chop the onions and peel the garlic. Let the olive oil get hot but not too hot in a pan, add the onions and let them turn golden yellow in 4 - 5 minutes. If the ajvar is to be canned, cook a little longer. Add the tomato paste and mix. Possibly add 2 tablespoons of water and season with salt. Roast the chilli flakes as well.
Once the peppers, aubergines and fresh chilli are peeled, finely chop them with a knife or a herb cradle on a kitchen board and then add to the onions. Press in the garlic. Let simmer again for 15 minutes on a low flame while stirring several times and continue to chop the vegetables with a pan knife: it should be partly musty, partly lumpy. Possibly add a little more water.
Pour the mixture hot into sterile jars and close immediately. Press down the must with a spoon so that no air is trapped. The Ajvar can be kept closed in the refrigerator for two weeks.
Tastes great on bread, in addition to goulash, for dipping (chips or vegetable sticks), together with rice, as an addition to the minced meat pan, with cevapcici, for marinating meat, with grilled or fondue.
Ingredients
Print Recipe
Pin Recipe