Family friendly

Ajvar (red capsicum and eggplant relish)

Name: Ajvar (red capsicum and eggplant relish)
Yield: 4 cups
Ingredients: 2 eggplants; 4 red capsicums; 2 tablespoons olive oil, plus extra to coat; 2 tablespoons lemon juice or red wine vinegar; 2 garlic cloves, crushed; Pinch cayenne pepper

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4 cups

Skirt steak with corn salsa and roasted capsicum relish

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by Jill Dupleix

Food writer

Oct 03, 2015

The perfect barbecue relish, ajvar (pronounced ay-vaar) is rich and fruity without being heavy and oily, and is best as an accompaniment to a platter of sizzling cevapcici, grilled fish or roast chicken.

2 eggplants
4 red capsicums
2 tablespoons olive oil, plus extra to coat
2 tablespoons lemon juice or red wine vinegar
2 garlic cloves, crushed
Pinch cayenne pepper

Method

1.

Preheat the oven to 200°C.
2.

Prick eggplant skin a few times.
3.

Coat the eggplants and capsicums in a little olive oil, then place on a baking tray and cook for 30 minutes or until the skin is blistered and dark.
4.

Place the capsicum in a covered bowl for 10 minutes, then peel when cool enough to handle. Peel eggplant and discard capsicum seeds and cores, then roughly chop flesh of both.
5.

Place the eggplant and capsicum in a food processor or blender with the oil and remaining ingredients, 1 teaspoon salt and a teaspoon of freshly ground black pepper. Process to a coarse puree.
6.

Serve the relish with cevapcici. Remaining relish will keep, refrigerated in a sealed container for up to 1 week.