You haven’t tasted a traditional greek pie, if you haven’t eaten a nettle pie!
Red pepper caviar (ajvar)
The pepper paste or pepper caviar that one sees in restaurant menus in Western Macedonia is a dish that captivates you with the first spoonful. It has the concentrated flavour and caramel aroma of summer red peppers and literally goes with everything! In the Balkan countries it is known as 'ajvar' (which means 'caviar').
ΥΛΙΚΑ
- 5 medium sized red peppers
- 1 medium sized eggplant
- 5 small garlic cloves
- ¼ cup sunflower oil or olive oil
- 1 tbsp white vinegar
- 1 tbsp salt
- Pepper
ΕΚΤΕΛΕΣΗ
- Roast the peppers and eggplant, ideally on charcoal, so that they get the aroma of smoked vegetables. Alternatively, grill on a griddle or in the oven (grill and air) until they are soft and the skin is slightly burnt. The peppers need about 15-20 minutes while the eggplant will need 20-30 minutes. Place the peppers in a plastic bowl with a lid and let them sit for 10 minutes. Peel the peppers and keep the flesh from the eggplant.
- Put the peppers, eggplant and garlic in a food processor and puree them. Add the vinegar, oil and salt and puree until you have a homogeneous mixture.
- Transfer the mixture to a non-stick pan and cook over medium-low heat for 30 minutes, stirring frequently. Taste and add salt and pepper accordingly.
- Transfer the ajvar to a jar and store in the refrigerator for up to two weeks.
- Serve it as an appetizer, or on a toasted bread, in an omelette, as a spread on a sandwich or even as a dip for crackers or breadsticks.