Ajvar - BBQ sauce

This BBQ sauce, which originates from Serbia, used all over the Balkan and is becoming popular around the world is a poweful flavour symphony with deep, sharp, smoky, fresh and sweet notes in a perfect harmony. Chargrilling the peppers and aubergines are a must, that is the secret to the smoky taste.

We prepare them freshly each time as the flavours are livelier that way, but you can also preserve it for spicing up the winter roasts. 



1 medium aubergine 3-4 capsicum (the weight of paprika vs aubergine is 1:1) 1 clove of garlic chili pepper - optional in desired quantity 2-3 tbsp good olive oil 1 tbsp of good vinegar 1 tbsp of dark sugar (I usually leave it out as the paprika brings enough sweetness to my taste) salt and pepper


Chargrill the aubergine and the capsicums on the BBQ or on top of the stove. Let them cool and then peel/ scoop out the flesh (remove the seeds also from the paprikas). Put them in a blender. Add the garlic, olive oil, vinegar and sugar to it and season and then mix until it is all well blended. Taste and adjust seasoning if needed. It is ready as it is to be served with meat or fish. You can keep it like this in the fridge for about a 1-2 weeks. If you want to preserve it then sterilize the needed quantity of jars. Put the ajvar in a pot and cook it to thicken it up a bit or at least until it bubbles a bit. Fill in and close the jars and sterilize them together in pot of boiling water for 10 minutes. Let them cool and store in the pantry until they are opened.
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