Ajvar

Method

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1. Heat the oven to 230°C / 450°F. Put the peppers and aubergine on two baking trays and roast for 45 minutes, turning them every 15 minutes, until the skins are blackened and blistered and the flesh is soft.

   Mark done Start 45 min timer

2. Put the hot peppers in a bowl and cover tightly with a lid or cling film. Leave to steam for 20 minutes, until cool enough to handle.

   Mark done Start 20 min timer

3. Peel the peppers and remove the stalks and seeds. Peel the aubergine, or scoop out the flesh. Drain everything in a colander for 10 minutes.

   Mark done Start 10 min timer

4. Chop the peppers and aubergine finely with a knife, or pulse them in a food processor in short bursts until coarse. Do not blend to a smooth purée: the texture should be slightly rough.

   Mark done

5. Heat 3 tablespoons of the oil in a wide, heavy pan over medium heat. Add the chopped vegetables and cook for 40 minutes, stirring often and adding the rest of the oil in 3 or 4 portions, until the mixture is thick, dark and jammy.

   Mark done Start 40 min timer

6. Stir in the garlic, vinegar, salt, sugar and chilli flakes, if using, and cook for 5 minutes. Taste and adjust the seasoning.

   Mark done Start 5 min timer

7. Spoon into clean jars, press down and cover with a thin film of oil. Let cool, then keep in the fridge.

   Mark done

Chef’s Tips

• Roast until the skins are properly black. Pale skins give a bland relish without the smoky taste.
• Drain the roasted peppers well. Extra water means a longer time on the stove.
• Stir often near the end. The thick mixture catches on the bottom of the pan and burns easily.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Fresh crusty bread
• White cheese
• Grilled meats

Storage & Reheating

Keep in clean jars in the fridge up to 2 weeks, with a thin layer of oil on top. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.