Ajvar

Wash the peppers, cut them in half and remove the seeds, skin and stalk. Wash the melanzani, remove the stem end and cut into thicker slices.

Line a baking sheet with parchment paper and place the vegetables (peppers skin side up). Grill on the grill or in a preheated oven at 220 °C until the bell pepper skin blisters. Remove and cover with a damp cloth. Let cool.

Peel the skin off the bell pepper halves and the slices of melanzana.

Peel and finely chop onion and garlic. Chop the chili peppers as well.

Heat olive oil in a frying pan and fry the onions until golden. Fry the garlic and chili briefly.

Place in a bowl with the remaining ingredients and coarsely puree with a blender – small pieces can and should remain.

Preparation Tip:

Ajvar is an indispensable side dish for your barbecue, especially with cevapcici and pljeskavica you should try this spicy recipe.

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