AJVAR
Ready in 35- 40 Minutes
Ajvar, Albanian Red Pepper Dip
This is the perfect dip for freshly toasted bread or I love spreading this in gyros or filled flatbreads.
Ajvar’s sweet, smoky flavour lends itself perfectly to grilled meats, fish and cheese and if I’m cooking up an Albanian-style roast dinner, I’ll often serve this on the side. Smothered onto crisp, roast potatoes or onto a zesty, herb-infused roast chicken; this is comfort food at its finest for me.
It’s a super easy recipe that doesn’t take a lot of prep and will keep nicely for a couple of days so why not give it a go for your next summer weekend of delicious dinners?
INGREDIENTS
250g Small, sweet pointed peppers
1x Aubergine
1x Large garlic cloves, crushed
Olive oil
Salt & Pepper
Pinch of chilli flakes
METHOD
Heat the oven to 200 degrees
Drizzle the whole peppers and aubergine with olive oil and season well.
Roast for 25-35 minutes until roasted and lightly charred.
When it’s cooled a little, remove the skin from the aubergine.
Add the peppers, garlic and aubergine into a food processor or blender; adding 6-8 tablespoons of water as you blend, one at a time, until the consistency is right.
Spoon into a serving dish and enjoy!