Updated: Feb 6
"First: it’s pronounced EYE-var, not ajj-var. is a treasure of the Balkans, particularly the cuisines of Bosnia, Serbia, North Macedonia, and Romania. It goes by many names depending on who’s doing the naming and what’s added to the pot. Ajvar can taste mild and fruity or sharp and spicy. It might get a dose of chopped tomatoes or roast eggplant or even curds of farmer cheese. Though it’s made with oil, it’s mostly vegetable by mass, as healthy as a condiment could hope to be." Read more...
I found this recipe on Joan Cajic's website and had to give it a try. I put my own little twist on it.
A delicious, fun dip that can be used as an appetizer, with a meal or any way you choose. Healthy and vegetarian/vegan.
Please visit my YouTube Channel, subscribe, hit the bell for notifications so you don't miss any new videos and give a thumbs up to the videos you like. Feel free to share and comment/ask questions. check out my category Gluten Free Baking.
First Step. I made Gluten Free Chickpea Flatbread. It is vegetarian. Leave out the butter and it's vegan. I made the batter and placed into the refrigerator as per recipe. This time. I just added onion powder and garlic powder and salt to the batter as I was going to be eating it with the Ajvar and beans.
This is a vegetarian/vegan dip. Place your washed peppers and eggplant into a preheat your 350 degree oven. Allow to roast until soft and browned.
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While vegetables are cooking, peel and mince your garlic. (See video)
Allow vegetables to cool on a separate plate. Peel the skin off the eggplant and peppers and discard any seeds. (See video)
Chop vegetables as small as possible. Mix together. Place into a pot and cook on medium heat. Stir and then add garlic. Stir garlic into mixture well. Add oil. Add salt to taste. (See video)
Cook until vegetables are very soft. Allow to cool. Use an immersion blender to blend as smooth as possible. Place into a bowl and cover. (See video)
Place black beans into a blender. Add a little bit of oil. Blend until smooth. Place into a separate bowl. (See video)
Fry up your flatbreads according to directions. Allow to cool a bit. (See video)
Top flatbread with beans, then Ajvar, then chopped lettuce. Serve and enjoy. (See video)
2 red bell peppers
1 medium-sized eggplant - I used a leftover piece from my eggplant parmigiana
3 cloves garlic
3 tablespoons olive oil
Salt to taste