michelle picker cooks

Ajvar is a traditional Balkan relish made of sweet red peppers (Roga). Sometimes made just with peppers, this version also has some eggplant (aubergine) and garlic. Try it with cevapcici or any barbecued meat, with roasted vegetables or in sandwiches.

Wash 3 large red peppers and 1 medium eggplant and barbecue or grill (broil) them whole. A charcoal barbecue is ideal as it adds smokiness but you can achieve similar results with other methods. Cook the peppers and eggplant until they’re charred on the outside and soft inside. Put them in a bowl and seal with cling wrap, leaving them to cool. When they’re cool, peel the skins off and discard them along with the seeds. Place them in a food processor and pulse until you have the consistency you desire. Now transfer the mixture to a small saucepan and add 2 grated cloves of garlic, ⅓ of a cup of olive oil and salt and freshly ground black pepper to taste. Bring to a simmer and continue to cook, stirring occasionally, for 20 minutes. Towards the end of the cooking time, when the sauce is thickening, check for seasoning and add 2-3 teaspoons of white vinegar and 1 teaspoon of sugar. Enjoy!