Ajvar — Roasted Red Pepper and Eggplant Spread (with Meat)

Classic ajvar is vegetarian, but the Serbian home kitchen has a beloved variation: an ajvar-based
warm relish enriched with browned minced meat, served with grilled bread as a hearty appetiser or
light supper. This is not traditional preserved ajvar but a fresh preparation for immediate eating.

FASTING LEVEL: Non-Fasting (beef or lamb)

SERVINGS: 6 as a starter
TIME: 1 hour 30 minutes

INGREDIENTS:
For the base (if making fresh):
- 1.5 kg red bell peppers (the long pointed Romano peppers are traditional)
- 500 g eggplant
- 6 cloves garlic
- 2 red chillies, seeded
- 100 ml sunflower oil
- 2 tablespoons red wine vinegar
- Salt

For the meat:
- 400 g ground beef or lamb
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- Salt and black pepper

For finishing:
- 50 g crumbled feta or sirene
- Fresh parsley, chopped
- Grilled bread, for serving

METHOD:
1. Roast the peppers and eggplant: place on a sheet pan under a broiler (or on a charcoal grill) until the skins are completely charred black on all sides. Transfer to a bowl, cover with plastic, and let steam 15 minutes.
2. Peel off charred skins. Remove seeds from peppers. Chop roughly.
3. Place peppers, eggplant, garlic, and chillies in a food processor. Pulse to a coarse relish — do not over-process. You want texture.
4. Heat a heavy pot. Pour the pepper-eggplant mixture in with the sunflower oil. Cook uncovered over medium-low heat for 20-30 minutes, stirring frequently, until thickened and the oil rises to the top.
5. Stir in vinegar and salt.
6. Meanwhile, make the meat: heat olive oil. Sauté onion 5 minutes. Add meat; brown 8 minutes, breaking it up. Add garlic, paprika, cumin. Cook 30 seconds. Season.
7. Combine the meat with 300 g of the ajvar in a serving bowl (keep the remaining ajvar as spread/for storage). Stir to combine.
8. Top with crumbled feta and parsley.
9. Serve warm with grilled bread.

NOTES:
- This is not preserved ajvar (the famous Serbian jar product made by grandmothers in late summer). It is a quick fresh version. Good-quality jarred ajvar can substitute for the base, saving you the roasting labour.
- For a more traditional vegetarian ajvar experience, skip the meat entirely and serve with kajmak, feta, and bread. That version is Lenten-friendly.
- Ajvar and meat is Serbian hospitality food: appears without warning when guests arrive, served with warm bread and rakija.
- The ajvar base keeps refrigerated for 2 weeks; any leftover spread uses a million ways — in sandwiches, on eggs, with roast meats.

NUTRITION (per serving, approximate):
Calories: 320 | Protein: 16 g | Carbohydrates: 18 g | Fat: 22 g | Fibre: 4 g