AJVAR

When I see Ajvar, I can't stop the thoughts to wander back in my childhood memories, where my friends and I were carelessly running and playing games out on the streets. But when the time for afternoon tea came, all of us would stop playing and eat what our mothers or grandmothers would prepare. Bread, ajvar, white cheese. The perfect afternoon tea, the perfect snack. And we would have orange around our mouths and maybe some orange stains on our shirts, but it didn't matter we were happy just to continue doing what we loved the most, playing...

Today I give you a recipe how to prepare this delicious pasta, that you can use as a dip for cheese, or you can try and put it as a sauce for your meat.

INGREDIENTS

6 red peppers

1 eggplant

200ml oil

1 chilly pepper (optionally)

salt

PREPARATION

Heat the oven and put the peppers and the eggplant to bake for about 30min. Turn them from one side to another in order to bake them on every side. When they are baked, put them in a plastic bag and let them chill for about an hour or more if they are still very hot. Peel the skin from the eggplant and the peppers. Put them in a strainer and leave them to dry for one night. 

Process all of the peppers and eggplant in the food processor, but don't liquify them. 

Preheat the oil and fry them for an hour without stopping to stir. 

You can eat it hot or cold, with bread, with cheese, with a tasteful beef or a soft chicken, with fried crispy chicken wings or with scrambled eggs.