The Eastern Cross/Fasting recipes/Ajvar
Serbian · Dip
Ajvar
Ајвар
Roasted red pepper and eggplant relish
Wine & oil daysPrep 30 minCook 1 h 30 minServes 10
When to eat it. Made with oil. Keep it for days when wine and oil are allowed, like weekends in Lent and most of the Nativity Fast.
Ingredients
Method
- Roast the peppers and eggplant under a hot grill or over a flame until black all over. Cover for 10 minutes, then peel and seed.
- Mince or blend to a coarse paste with the garlic.
- Cook in a heavy pot over low heat, stirring often and adding the oil gradually, for about an hour until thick.
- Add vinegar, sugar and salt. Spoon into clean jars.
Tip. Balkan families make it in huge batches every autumn. Spread it on bread on any oil day.
Fasting customs differ between churches and parishes. When in doubt, follow what your priest gives you. Not sure what today allows? Check the Orthodox calendar.
More for wine & oil days
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