Ajvar
Ajvar
pronounced: eye-vaar
Ajvar is popular appetizer or side dish made of roasted paprika, ripe
tomatoes, and even string beans can be combined into ajvar. Ajvar is a
seasonal dish in Macedonia, always made in late summer and early autumn,
just after the paprika harvest, when many households also can or bottle
their own ajvar for use throughout the winter season.
- 8-12 fresh red paprika (mild or medium-hot, to taste)
- 4 medium-size eggplants
- 1/2 to 3/4 cup olive oil
- 1 large onion, minced
- 3 large garlic cloves, chopped
- 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine
vinegar)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Roast the paprika and eggplants over charcoal or a gas flame, or bake
them in a preheated 475 F oven, until the skin is blistered and
darkened. Place the roasted vegetables in a paper bag and let them steam
in their own heat for 10 minutes. Peel off and discard the burnt skin
along with the steams and seeds. Mash the peppers and eggplant pulp
together to form a slightly chunky mass. You can do this with a fork or
in a food processor.
Heat 3 tablespoons of oil in a large skillet and saute the onion
until very soft. Add garlic and cook for 2 more minutes. Remove from the
heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle
the remaining oil into the mixture, stirring constantly to incorporate
all of the oil. Add lemon juice or vinegar, and salt and pepper, to
taste. Transfer to a serving bowl and garnish with parsley.
Serve as an appetizer to spread on thick slices of country-style
white bread or flat pita bread with chunks of feta cheese, or use as a
side dish to accompany grilled or roasted meats.
Yield: 6 to 8 servings, as an appetizer or side dish.
