500 g / 17.5 oz
200 g / 7 oz
red bell pepper
Serves 3 - 134 cal per serving
Prep-time: 15 min. - Total-time: 120 min.
Ajvar (or also Ajwar) is a Serbian bell pepper salad. Serve it like a dip with grilled meat, steaks or chops.
First of all pre-heat the oven to 480 F. Put the bell pepper and the eggplant on a baking sheet and roast until the skin gets blisters. That takes about 15 minutes. Don't worry if the skin turns black a little. Put the bell pepper and the eggplant in a freezer bag or cover them with a damp dishtowel. This will help to remove the skin easily. Cut the bell peppers in half, remove the seeds and peel of the skin. Cut the eggplant in half and peel. Chop the vegetables very finely - don't puree! Mix the chopped vegetables with oil and lemon juice. Dice the onions finely and fry until transparent. Add to the Ajvar. Season the Ajvar with garlic, little bit of chili pepper, freshly ground black pepper and salt. Cover and let stand in the refrigerator over night. Before serving cut green onions in rings and sprinkle over the Ajvar. Serve as a spicy compliment to grilled meat.