In this recipe, we use red capsicum, eggplant and red wine vinegar to create a rich ajvar sauce that pairs perfectly with ricotta and dill. Serve with a slice of crusty slice of buttered bread.
Ingredients
Ajvar
Method
1.For ajvar, preheat oven grill to high. Place eggplant and capsicum, cut-side down, on an oven tray lined with foil. Grill until skin starts to blister (6-8 minutes). Turn and cook until tender (4 minutes). Cool for 5 minutes.
2.Scoop flesh from eggplant and place in a small food processor. Remove skin from capsicum; add capsicum to eggplant with garlic, vinegar and 2 tbsp oil; blend until smooth; season to taste.
3.Place ajvar in a large saucepan over medium heat, stirring occasionally until heated through (5 minutes).
4.Meanwhile, cook pasta in boiling salted water until al dente (6-8 minutes). Drain, reserving 125ml (½ cup) cooking water. Add pasta and reserved cooking water to sauce, tossing to coat.
5.Combine remaining oil and dill. Divide pasta between bowls and serve topped with ricotta, dill oil and chilli.
Ajvar is a sweet Serbian red pepper and eggplant condiment. It is also delicious with grilled meats or served as a dip. Simply double the recipe and keep refrigerated.
Notes
