Slow-Roasted Ajvar with Smoked Aubergine

⏱ 110 min · Serves 8

The Balkan pantry classic: sweet red peppers charred until blistered, then simmered low and slow with smoky aubergine and good olive oil until glossy, jammy and spoonable. Pile it on warm bread, spoon it beside grilled meat, or eat it straight from the jar with a teaspoon — no judgement here.

Per serving: 152 kcal · 2.6g protein · 13.5g carbs · 10.4g fat

Ingredients

• 2 kg red romano or bell peppers
• 1 large aubergine (about 400g)
• 6 tbsp olive oil, plus extra for sealing the jars
• 4 garlic cloves, finely grated
• 1 tbsp red wine vinegar
• 1.5 tsp fine sea salt, plus more to taste
• 1 tsp caster sugar (optional, if peppers aren't sweet)
• 0.5 tsp hot paprika or a pinch of chilli flakes (optional)

Method

1. Heat the oven to 240C/220C fan/gas 9. Line two large baking trays with foil.
2. Spread the whole peppers over the trays and prick the aubergine a few times with a knife, adding it to one tray. Roast for 35-45 minutes, turning halfway, until the pepper skins are blistered and blackened in patches and the aubergine has fully collapsed.
3. Pile the hot peppers into a bowl and cover tightly with a plate or cling film. Leave 15 minutes to steam — this loosens the skins.
4. Peel the peppers, discarding skins, stems and seeds. Try to keep the juices but drain off the very watery liquid or the ajvar will never thicken. Halve the aubergine and scoop out the flesh, discarding the skin.
5. Pulse the pepper and aubergine flesh in a food processor to a coarse, slightly textured paste — you want body, not a smooth puree. (A knife and a board works too.)
6. Heat the olive oil in a wide, heavy pan over medium heat. Add the garlic and cook 30 seconds until fragrant but not coloured.
7. Tip in the pepper mixture with the salt. Cook, stirring often with a wooden spoon and scraping the base, for 40-50 minutes over medium-low heat, until deep brick-red, glossy and thick enough that a spoon drawn through leaves a clear trail. Stand back — it spits.
8. Stir in the vinegar, plus sugar and paprika if using. Taste and adjust salt. Cook 2 more minutes.
9. Cool, then pack into sterilised jars, top with a thin film of olive oil and seal. Keeps 3 weeks in the fridge. Serve at room temperature with warm flatbread or grilled lamb.