Although we can buy peppers already roasted to make this ajvar recipe, I assure you that the result changes a lot if what we do is roast the peppers at home. It is not necessary to complicate life too much and make them over firewood, we can use the grill of the oven to get a good toasting that gives that extra flavor to this vegetable pâté.
To achieve this, we turn on the oven with the grill function or the grill (if we don’t have it, we just have to turn it on at 200ºC). We are going to place the cut vegetables on a greased tray (or with non-stick paper), leaving the peppers without seeds and cut in two and the aubergines cut in half. Add the unpeeled garlic cloves to the tray along with the vegetables and place in the upper part of the oven.
We gratinate at maximum power until the skin is almost black. We must ensure that the skin is singed and the pulp remains tender, as in the image. Chef’s tip: when we take the tray out of the oven, cover it with another tray or with aluminum foil so that they cool down and the peppers sweat. In this way the vegetables will peel much better once cold.
When all the vegetables are cold, peel and place the pulp in a food processor or food processor (we need a blender if you don’t have one) together with the garlic (you just have to press to remove the roasted garlic and remove the skin), a good splash of olive oil, a little vinegar and salt to taste.
We crush until we get the consistency that we like the most, something that will depend on its use. For example, to use it as a garnish for meat, we will leave the pieces somewhat more whole, but if we are going to take it as a spread, it is best if it has a creamier and more ground texture.