Ajvar Croatian Vegetable Relish
From aussie_meat_pie 15 years ago
- 40 minutes to make
- Serves 8
This can be eaten any way you like, but in Zagreb its a popular choice for breakfast with some good crusty bread and liver pate which they call pashteta.
Ingredients
- 2kg eggplants shopping list
- 2kg red capsicums shopping list
- 1kg green capsicums shopping list
- 1 cup olive oil shopping list
- 4 cloves garlic, crushed shopping list
- 1 Tbsp chopped parsley shopping list
- 1kg tomatoes, tomatoes, peeled and pureed shopping list
- salt and pepper to taste shopping list
- 1 small chilli (optional) shopping list
- 2 Tbsp vinegar shopping list
How to make it
- Preheat oven to 180 d C/350 d F. Wash and dry eggplants and capsicums thoroughly. Cook capsicums in the oven or under the grill turning them frequently until there done on all sides. Do not overcook them or they become bitter. Cover with a clean tea towel for 5 minutes to make them easier to peel. Peel and seed them. Slice eggplants and bake in the oven until there soft. Peel while warm. Puree the eggplant, pepper and chilli in a food processor.
- Heat oil, add garlic and parsley and cook for 1-2 minutes. Add tomatoes and cook for 30 minutes. Add pureed eggplants and peppers, salt, capsicums and vinegar.
- Be careful not to burn the sauce. Serve with your favourite dishes or store in sterilised jars in a dry place covering the top with a little oil.
- NOTE: A pinch of sugar may be added to the sauce.
People Who Like This Dish 3
- karlyn255 Ypsilanti, MI
- joe1155 Munchen, DE
- quaziefly ALL POINTS
- mbeards2 Omaha, NE
- choclytcandy Dallas, Dallas
- aussie_meat_pie My Kitchen, AU
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The Rating
Reviewed by 3 people-
I really like Ajvar, both the mild and spicy versions. I use it on sandwiches sometimes instead of mayo or mustard. This sounds really good.
joe1155
in Munchen loved it
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