Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 4 large bell peppers, red and orange
- 1 eggplant (s)
- 3 clove (s) garlic
- 1 chilli pepper (s)
- 100 ml oil
- 80 ml wine vinegar
- 1 pinch (s) salt and pepper
Print Recipe
Pin Recipe Instructions
- Halve the peppers, place on a baking sheet and grill in the oven at 200 ° C top heat until the skin blisters and turns black.
- In the meantime, cut the remaining ingredients into small pieces.
- Peel the skin off the peppers and cut the pods into small pieces as well. Put the ingredients in a saucepan and cook for about ten minutes. Then puree and cook in a casserole dish at 200 ° C in the oven for about an hour. Finally puree again and pour into glasses.
- Tip: Ajvar is easy to prepare and store in the refrigerator. The sharpness can be varied. I could imagine giving Ajvar away as well.
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