Ajvar sa Sirom

We had this delicious spread for lunch in Budva, Montenegro.  The basis of which was a traditional aubergine and red pepper relish called Ajvar. This was then mixed with a soft mature white cheese similar to feta to create a lighter paste to spread on toasted garlic bread.  So delicious!

Ingredients
for the ajvar
4 red peppers
1 aubergine
3 garlic cloves, crushed
1 tsp smoked paprika
2 tsp red wine vinegar
salt
black pepper

for the paste
250g - 350g white mature cheese, (like feta)


Method

Pierce the aubergine in several places and place under the grill or griddle pan. Also place the red peppers as they are, under the grill or on the pan.

Cook until they char all over. Turning over at least once to make sure all the skin has blistered. The aubergine must be also soft to the touch,

Remove from the heat and place the red peppers in a bowl then cover with clingfilm. Leave them to cool down.

Cut open the aubergine and scoop out the flesh with a spoon.  Scrape the skin to capture as much of the smokiness as possible. 

With the peppers, remove any stalks, seeds and all the charred skin from the pepper.

Put the aubergine and the garlic in a food processor and blitz until smooth. Then add the peppers and pulse the processor to blend whilst keeping some texture. 

Add the smoked paprika and red wine vinegar. Mix well then taste. Adjust the seasoning with salt and pepper.

This ajvar relish will keep in an air tight jar for a month.

To make the cheesy paste add crumbled cheese to the ajvar relish in equal measures. i.e. 50/50 Either mix well with a fork or whizz in a blender for a smoother paste. For best results keep refrigerated for 24 hours.  This will allow the flavours to develop further and for the paste to become more solid.