Ajvar

A Balkan relish which is made up of roasted red bell peppers, brinjal, red chillies and garlic.  Its taste can be spicy hot, sweet or piquant according to one's preference. Ajvar complements Cevapcici dish very well.

Ingredients (serves 4):
5 large red bell peppers, to be left whole
3 or 4 fresh red chillies (more can be added if preferred), to be left whole
1 medium-size brinjal, to be left whole

6 pips garlic, unpeeled and packed in a piece of aluminium foil

2 pips garlic, to be peeled and finely minced
1 tbsp lemon or lime juice
1/4 cup olive oil (extra virgin)
1 tsp cayenne pepper
salt & ground black pepper to taste

Method:
Preheat conventional oven to 240° C.

Line a baking tray with pergament paper and place the bell pepper, brinjal, chillies and the foil pack of garlic.  Roast the vegetables for about 15 minutes.  Turn over and roast for a further 15 minutes.  This will result the skins of the bell peppers and brinjal turning black and blistered.

Remove from oven and place all vegetables except the foil containing garlic to a bowl. Cover bowl with cling film and leave for about 15 minutes.

Remove garlic from foil.  Peel off the skins and add them to a bowl.  Peel off the skin of the brinjal carefully and cut into two.  By using a spoon, scoop out the seeds and add the flesh to the garlic.  By using a stab mixer, puree the garlic and brinjal until fine.  Remove to another bowl.

Remove the stems and peel off the skins of the bell peppers and red chillies.  Add to a bowl and pulse puree until coarsely chopped - we need a coarse texture.  Add to garlic/brinjal mixture.

Then, add minced garlic, olive oil, lemon juice and cayenne pepper.  Mix well then add salt & freshly ground black pepper to taste.  Pour into a serving bowl and store covered in fridge until serving.

Serve with Cevapcici and Djuvec Rice.

Bon Appetit!