How to make Ajvar (eggplant sauce)?

Ajvar sauce is one of the most famous delicacies of Balkan cuisine. Although it is thought to have originated in Macedonia, it can be said that it has now been adopted by the entire Balkan culinary culture. Thanks to its versatility, it has managed to find a place for itself everywhere, from homes to the kitchens of famous restaurants. With its delicious appearance and reddish-orange color, ajvar sauce is widely consumed in both main and intermediate meals. So, how is ajvar made, and what are the ingredients? Here is the ajvar recipe...

AJVAR (EGGPLANT SAUCE)

Ingredients

2 kg eggplant

1 kg kapia peppers

7-8 tomatoes

2 onions

8-9 cloves of garlic

1 tea glass of olive oil

1 tablespoon red chili flakes

1.5 tablespoons salt


Preparation

First, roast the eggplants and peppers. Finely chop the onions and sauté them in olive oil over low heat. Add the grated garlic and continue to sauté. Grate the tomatoes and add them to the mixture; after sautéing until the tomatoes have absorbed their juices, add the peeled eggplants and peppers. Process the prepared mixture in a food processor. Then, transfer it to a pot, add the salt and red chili flakes, and cook for another 10-15 minutes. While hot, fill into jars, seal the lids tightly, and turn them upside down. After letting them sit for 1 night, store them in a cool place or in the refrigerator. Enjoy your meal.