Ayvar is a Serbian dipping sauce or vegetable relish and it’s absolutely delish! You can use it for all sorts of things. I use it as spread on “bread”, as dipping sauce for meat and vegetables, as a sauce for (zucchini)pasta, (cauliflower)rice or potatoes. You can make it spicy or mild by adjusting the garlic and chili and that way make it suitable for your and your family’s tastebuds.
Another reason I love ayvar is that it contains aubergine. I like aubergine but I find that vegetable so difficult to use. I do like dishes like melanzane alla parmigiana (aubergine lasagne) or ratatouille but after that I usually run out of ideas.
I often buy aubergine but find it in the vegetable draw in my fridge all lonely and forgotten. Anybody else who feels the same way about the aubergine? It’s strange and a pity, really. It’s such a beautiful vegetable with its deep purple skin.
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- 1 aubergine
- 3 bell peppers
- 3-4 tablepoons of olive oil
- 2-3 cloves of garlic
- 1 red chili
- juice from 0,5 lemon
- salt and pepper
- optional: 1-2 tsp of coconut palm sugar
2. Cut aubergine and bell peppers in smaller chunks and place them on a baking plate covered with baking paper.
3. Bake in oven for about 40-45 minutes.
4. Take them out and allow them to cool. Peel off the skin of the bell peppers or leave it be. It can be a little bit difficult to blend.
5. Cut chili in half, remove the stem and cut the meat into smaller pieces.
5. Blend all ingredients in your food processor or using your immersion blender.
6. Keep in a glass and store in the fridge for up to 1 week.