Maybe the name ajvar won’t ring a bell for you, because this international recipe is very popular in the Balkans, especially in North Macedonia and Serbia, but still little known in Spain. Even for a short time, this roasted pepper and eggplant paste will be the discovery of the year for you.
Called Balkan caviar or ketchup for its simplicity and versatility, this cream is not only the perfect accompaniment to roast beef, chicken wings or simple french fries (here we tell you how to make the best in the world), it’s also an ideal spread with meals. a snack dinner.
Imagine a table with some chickpea and eggplant croquettes (we’ll fry them in a deep fryer like this one to save calories), zucchini pie, or homemade chicken and mushroom pie. We can use the opportunity to add a series to this pecking. spreads that don’t have to add calories.
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A hummus in the best Lebanese style, an easy guacamole like in the video, or this ajvar recipe, pepper and eggplant paste for this we will just need some time and a food processor like this one.
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Although we can buy already roasted peppers to do this quince recipe, I assure you that if we roast peppers at home, the result will be very different. There’s no need to complicate life so much and do it on firewood, we can use the grill of the oven to get a good roast that gives this veggie pate extra flavor.
To achieve this, we turn on the oven with the grill function or with the grill (if not, we simply turn it on at 200ºC). We are going Arrange the chopped vegetables on a greased tray (or with non-stick paper), cut the peppers in half and the eggplants in half, leaving the peppers seedless. Add the unpeeled garlic to the tray with the vegetables and place in the upper part of the oven.
We gratin at maximum strength until the skin is almost black. As in the image, we must ensure that the skin is burned and the pulp remains sensitive. Chef’s advice: When we take the tray out of the oven, cover it with another tray or aluminum foil so that it gets cold and the peppers sweat. This way, the vegetables will peel much better when they cool.
When all the vegetables have cooled, peel the pulp and place in a food processor or a food processor (we need a blender if you don’t have it) along with the garlic (just press to remove the roasted garlic and remove the skin), some olive oil, some vinegar and salt to taste.
We mash until we get our favorite consistency, something that will depend on its use. For example, we’ll leave the pieces a little more whole to use as a side dish for meat, but if we’re going to get them as spreads, it’s best if they have a creamier and more ground texture.
If we want to intensify the flavors even more, the DAP experts give us an extra trick: “Cook this puree in a pan with oil over very low heat for 30-60 minutes”. I assure you, concentrate or not, you will make a good loaf of bread. dipping this ajvar because it’s so good.
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Photos | Directly to the Palate
Source: Trendencias
Joseph Fearn is an entertainment and television aficionado who writes for The Fashion Vibes. With a keen eye for what’s hot in the world of TV, Joseph keeps his readers informed about the latest trends and must-see shows.
