Ajvar - a spread of roasted red peppers from the Balkans (traditional method & Thermomix)

TRADITIONAL METHOD
Traditional version
1. Grill the vegetables
Prick the aubergine skin with a fork. Grill on a barbecue (or under the grill) in a medium heat area, turning regularly until the skin blackens (approx. 30 mins).
At the same time, grill the peppers over a hotter area, turning them until the skin is black all over.
2. Peel & prepare
Place the peppers in a sealed freezer bag for 10 minutes to make peeling easier. Then remove the skin, seeds and stems.
Cut the aubergine in half and scrape out the flesh with a spoon.
3. Mixer
Blend the aubergine flesh with the peppers, garlic, olive oil, vinegar, salt, pepper and chilli until smooth. Adjust the seasoning.
4. Optional: final baking
If the texture is too liquid, cook the dough for a few minutes in a saucepan to thicken it slightly.
5. Conservation
Ajvar can be used immediately, stored for up to 1 week in the refrigerator, or frozen for later use.

THERMOMIX® METHOD
Thermomix® version
1. Grill the vegetables as indicated above (see traditional version).
2. Remove the skin from the peppers and scoop out the flesh from the cooked aubergine.
3. Place the garlic in the bowl and chop for 3 seconds on speed 8.
4. Add the peppers, aubergine, olive oil, vinegar, salt, pepper and chilli.
Blend for 10 sec / speed 7.
5. If the texture is too liquid, cook in the Thermomix for 20 min / 100°C / speed 2, without the measuring cup to encourage evaporation.