Ajvar

Method

Roast the whole red peppers and aubergines directly over a gas flame or under a hot grill, turning frequently with tongs until the skins are completely charred and blackened on all sides, approximately 15-20 minutes. Place the charred vegetables in a plastic bag for 10 minutes to steam, then peel away the blackened skin under cool running water, removing the seeds from the peppers and excess moisture from the aubergines. Blend the roasted vegetables with minced garlic, olive oil, vinegar, salt, pepper and paprika until you reach a spreadable consistency with some texture remaining. Transfer to sterilised jars and refrigerate; ajvar will keep for up to 3 weeks, or process in a hot water bath for long-term storage.