Ajvar: A Flavorful Balkan Relish

Discover the rich flavors of ajvar, a beloved relish from the Balkans, made with paprika, oil, and salt, and often enhanced with roasted eggplant, chili, and garlic. A staple in Balkan cuisine, ajvar boasts numerous variations, each offering a unique twist on this classic condiment.
In Sweden, ajvar has gained popularity as a versatile alternative to ketchup, elevating dishes like hamburgers and sausages with its robust flavor. However, its uses extend far beyond sandwiches-it pairs beautifully with pasta, meats, fish, or simply spread on crusty bread for a delightful snack.
Here are some variations to customize your ajvar:
Omit the eggplant for a simpler version.
Adjust the amount and type of chili to suit your preference. For a mild ajvar, one roasted chili works well, but for those who enjoy a bit of heat, feel free to use hotter chili varieties.
For a smokier taste, char the vegetables over an open flame. While I use a gas burner for the chili, grilling all the vegetables instead of roasting in the oven adds an extra layer of flavor. If possible, opt for a grill over an oven for the best results.
Join me as I guide you through the process of creating this delicious Balkan relish, perfect for adding a burst of flavor to your favorite dishes.
Full recipe:
foodbydrygast....
foodbydrygast.... (SWE version)
Ingredients:
700 g (4 pcs) Bell Pepper Red
350 g (1 pcs) Eggplant
20 g (1 pcs) Chili Pepper Red
54 g (4 Tbsp) Olive Oil
10 g (2 pcs) Garlic Clove
10 g (2 tsp) White wine vinegar
6 g (1 tsp) Salt
3 g (0.5 tsp) Black Pepper

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ajvar is macedonian traditional dish