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:
https://foodbydrygast.com/en/recipe/a...
https://foodbydrygast.com/sv/recipe/a... (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