Ajvar - a roasted red pepper spread from the Balkans (traditional & Thermomix)

Ajvar is something delicious.

Zutaten:

Zubereitung:

Prick the skin of the aubergine in a few places with a fork. Place on a BBQ (or under the grill) on a cooler spot and turn occasionally. The skin of the aubergine must darken. This will take about 30 minutes.

In the meantime, place the two peppers on the hottest part of the BBQ (or under the grill) and grill, turning occasionally, until the skin is black all over and they are soft.

Place the charred peppers in a freezer bag and seal for 10 minutes. Then simply peel off the skin of the peppers and remove the stems and inners.

When the aubergine is soft, remove from the grill, leave to cool and cut in half. Scrape out the inside of the aubergine with a spoon.

Mix with the peppers, garlic clove, olive oil, white wine vinegar, salt, pepper and chilli until it forms a paste. Season again to taste.

If it is not yet the desired consistency don't hesitate to cook the paste a bit longer in a small pan.

The Ajvar can either be used immediately or kept in the fridge for up to a week. Of course, it can also be frozen.

Bon Appetit!