Ajvar Chilli relish
- Serves: 120 portions
- Serving size: 20 g
- Calories: 20
- Fat: 1 g
- Saturated fat: 0 g
- Unsaturated fat: 1 g
- Trans fat: 0 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Sodium: 117 mg
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe type: Chilli relishes
Cuisine: North Macedonian
There are many relishes that run along a similar theme from the Balkans, where chillies are combined with bell peppers and garlic to fantastic effect. This recipe is no exception, but with the difference that eggplant is also added as an ingredient to enhance the flavour even more
- Bell peppers – 2 kg ( stems removed)
- Eggplant – 1 kg
- Vegetable oil – 150 ml
- Garlic – 4 cloves ( finely chopped)
- Olive oil – one tablespoon
- White wine – vinegar - one tablespoon
- Chillies – 4 to five chopped
- Salt – for sprinkling over eggplant and seasoning.
- Sugar – for seasoning
- Slice the eggplant. Sprinkle generously on both sides with salt.
- Place in a colander and drain for about 45 minutes. The salt will remove any excess moisture
- Place the bell peppers under the grill in the oven. Chargrill until blackened and blistered
- Place in a bowl and cover with a plate or cling film.
- Once the eggplant has drained, wash under cold water and drain on paper towels
- Drizzle olive oil over the eggplant and place them on the rack of grilling tray in a moderately hot oven ( about 180 degrees Celsius until they start softening. Remove from the oven ( be careful they don't burn)
- Remove the skins from the bell peppers. Cut open and remove the white pith and seeds.
- Remove the stems from the chillies and finely chopped.
- Add the cooked bell peppers and eggplant to a blender. Blend until smooth
- Add the vegetable oil to a pot.
- Bring to medium heat on the hob.
- Add the chillies and garlic—Cook for 5 minutes. Be careful not to burn!
- Add the Bell peppers/eggplant puree and vinegar.
- Turn done the heat to low and allow to simmer slowly for one to two hours. Be careful to stir at regular intervals during this period to ensure that ajar does not stick.
- Once the relish has achieved a fine smooth texture
- Taste for seasoning. Adjust as necessary by adding sugar, salt or more vinegar
- Hot fill into sterilised glass jars. Seal with lids
- Allow cooling. Open when ready to use