If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Ajvar, pronounced “Eye Var”, is a sauce or condiment made primarily with red peppers and oil, though an extremely popular variation includes eggplant (called Malidzano), which I’ve chosen to make here. You’ll find it common in Balkan food and cuisine. In Serbia, Ajvar is called “vegetable caviar.” This easy ajvar recipe is made by roasting red peppers and eggplant, either directly over a fire or over a grill, though you can roast them in the oven. Traditionally it is made with sweeter peppers, though very commonly made with spicier peppers. Prepare your grill. First, heat a grill to medium heat and lightly oil the grates. If using wood pellets for the smoky flavor, get those ready now. Prep the eggplant and peppers. Poke holes into the eggplant skin in several areas with a fork and set it on the grill along with the red peppers. Grill the veggies. Grill the eggplant and peppers about 30 minutes, flipping occasionally, until the red pepper skins char and puff up and the eggplant softens all over. Check them at 10-15 minutes to make sure nothing burns. Steam the peppers and eggplant. Remove them from the heat. Cover them in a large bowl with a towel or cover with plastic wrap to let them steam. This will help to loosen the skins. Peel the skins. When cool enough to handle, peel away the pepper skins and toss them out. Scoop out the eggplant and discard the skin and stem. Process the ajvar. Add the roasted peppers and eggplant to a food processor along with the garlic, oil, vinegar, salt and pepper, lemon juice, and chili flakes. Process it all to your preference, either smoother or chunkier. Simmer. Pour the mixture into a large pan and simmer for 20 minutes to let the flavors develop even further. You can simmer longer if you’d like to develop more flavor. Spoon it over sandwiches for some extra zing. Use it to punch up grilled meats and fish. I’ve even tried it as a pasta sauce and we loved it. I’ve also seen Ajvar made with large Elephant Ear chili peppers, which are about the size of bell peppers with a thicker flesh. Such great peppers to cook with. I used a mix of bell peppers and some mid level spicy peppers I grew in my garden this year. So delicious!
