Recipe

Ajvar Croatian Vegetable Relish Recipe

Add Step-by-Step Photos	Aussie_meat_pie / All my dishes 9 months, 3 weeks ago 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. Prep:7m Cook:40m Servings:8	Aussie_meat
	croatian

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Ingredients

2kg eggplants

2kg red capsicums

1kg green capsicums

1 cup olive oil

4 cloves garlic, crushed

1 Tbsp chopped parsley

1kg tomatoes, tomatoes, peeled and pureed

salt and pepper to taste

1 small chilli (optional)

2 Tbsp vinegar

Directions

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.

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Comments

joe1155 9 months, 3 weeks ago said:
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.

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