Croatia’s culinary scene is a treasure trove of flavors, satisfying the palates of diverse travelers. Influenced by a delightful blend of Hungarian, Turkish, Slavic, and Italian culinary traditions, each region showcases its unique gastronomic offerings. This eclectic amalgamation guarantees an extraordinary dining experience that will captivate even the most seasoned food connoisseurs.
Get ready to indulge in the amazing world of Croatian cuisine with an irresistible recipe for Ajvar. This traditional dish epitomizes the country’s rich culinary heritage and promises to transport your taste buds to new heights of delight.
Ajvar Recipe
This is an ideal accompaniment to cevapcici but also delicious when slathered on toasted bread and served with Paski Sir, a firm sheep’s milk cheese from the island of Pag. It will store up to 5 days in the fridge, and you’ll be surprised how addictive it is and how often you dip into it.
Yield: 6 servings
Ingredients
4 red peppers
1 tablespoon parsley, minced
1/3 cup extra virgin olive oil
1 large eggplant, peeled and diced large
2 garlic cloves, minced
1 yellow onion, diced large
kosher salt and black pepper, to taste
1 1/2 tablespoons red wine vinegar
Directions
Preheat oven to 375˚ F. Place 1 pepper directly on a gas burner turned to high. Repeat with three other peppers. When the entire outside has been charred, place peppers in a medium bowl and cover with plastic wrap. Allow to sit for 10 minutes. Using a paper towel, wipe away charred skin and discard the core and seeds—place pepper in the food processor.
On a sheet pan lined with parchment paper, add eggplant and onion. Toss with olive oil and season with salt and pepper. Roast until vegetables are soft and cooked through about 45 minutes. Allow vegetables to cool slightly and add to the food processor. Add garlic and vinegar, and pulse until smooth. Garnish with parsley and serve with cevapcici.
If you liked our Ajvar recipe, check out:
Pampa: Warm Brie with Red Pepper Marmalade
Lamb Lollipops with Red Pepper Sauce and Pistachio Gremolata
