#Balkan #Ajvar #recipe #authenticfoodquest
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In this video, we make Ajvar, an addictive sauce that blends roasted red pepper, eggplants and spices.
Popular in the Balkans and referred to as “vegetable caviar”, this versatile luxurious spread goes well on bread, meats, pasta and more.
Those who suffer from tomato allergies or are tomato intolerant, will love ajvar as a substitute.
This roasted red peppers sauce is quite similar to tomato sauce in texture and the vibrant red color.
While the taste is different from tomatoes, it works for putting on pizza, pasta, sandwiches and all your favorite foods.
Bringing extra delight to your senses, enjoy this delicious Balkan specialty.
Ingredients
7 large red bell peppers or red bull horn peppers
1 eggplant
1/3 Cup or 80cl of Sunflower Oil
1 Tbsp or 15g of Salt
1 tsp or 4g of Sugar
1 tsp or 2.5g of Black Pepper
1 tsp or 5ml of White Vinegar
1 Tbsp or 4g of Chopped Parsley (optional)
Instructions
Preheat the oven to 460°F or 240 °C
Clean the red bell peppers and arrange on a baking tray lined with a baking sheet or aluminum foil.
Place the peppers in the oven and bake for about 1 hour until the skin darkens and gets wrinkly.
Check on the peppers regularly, removing the ones with charred skin while turning others around.
After baking, remove the pan with the peppers from the oven, and while still warm cover with a plastic wrap.
Leave the peppers covered overnight to make them easier to peel off the skin.
Meanwhile, pierce the eggplant with a fork and place it in the oven to bake at 460°F or 240 °C
After about 1 hour, remove the eggplant from the oven and let it cool down.
Peel the peppers and discard the burnt skin along with the stems and seeds.
Cut the top of the eggplant and separate it lengthwise. Spoon out the soft meat on the inside and discard the skin.
Place the peppers and what is left of the eggplant and mix together in a blender or food processor until you have a smooth consistency.
Put the mixture in a large cooking pot and simmer over medium high heat for about 1 hour
Add the oil while stirring constantly.
After 30 minutes, reduce the temperature to medium-low heat and simmer for another 30 minutes, but continue to stir.
In the last 20 minutes of cooking, add vinegar, salt and sugar and stir until everything is well combined.
Remove from heat and transfer the ajvar sauce into clean and sterilized small jars with the lids shut tight.
As you fill up the jars, leave about 0.3 inches or 1 cm on the top.
Allow ajvar to cool for at least 24 hours before placing it in the fridge.
Or, if you want to eat ajvar right away, spread this delicious treat on bread or with meat as soon as it cools down.
Notes:
For easier peeling of the roasted red peppers, place them in a plastic airtight container and close the lid. The heat or steam from the peppers will soften the skin making it easier to peel off.
If you like spicy flavors you can add additional freshly ground black pepper during the last phase of cooking
Thank you for watching!
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🍴 ABOUT AUTHENTIC FOOD QUEST:
This is Claire and Rosemary from Authentic Food Quest on a quest to help you experience local culture through food.
Find authentic food from around the world through recipes, dishes, drinks, food guides, cooking classes, food tours, and more.
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