Ajvar is a delicious roasted bell pepper and eggplant spread that we discovered with delight on our trip in Southeast Europe. Grocery stores have countless varieties. The best Ajvar we ate in a family in Bosnia-Herzegovina. It is sweet, sour, salty, and can be made spicy.

Ingredients (4 people)

• 3 large red bell peppers
• ½ eggplant (optional)
• 2 TBSP extra virgin olive oil
• 1 TBSP herb vinegar
• 2 cloves of garlic
• 1 TL date caramel or coconut blossom sugar
• 3-5 whole chillis
• 1 TSP salt
• Pepper to taste

Instructions

1. Bake the red peppers and eggplant at 200°C circulating air (392°F) for 25 mins.
2. Blend all ingredients (except the water from the bell peppers) in a food processor until you have the desired consistency.
3. Stored in the fridge in an airtight container, Ajvar will last for several weeks.