Entree: North Macedonia – Northern Culinary Region – Ајвар со грилувани колбаси ➤ Ajvar so griluvani kolbasi (Roasted red pepper and eggplant relish served with grilled pork sausages)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 6 large red bell peppers (about 2 lb / 900 g)
- 2 medium eggplants (about 1.25 lb / 570 g)
- 4 tbsp (60 ml) olive oil, divided
- 3 cloves garlic, minced
- 1 1/2 tsp (8 g) fine salt
- 1/2 tsp (2 g) granulated sugar
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (2 g) freshly ground black pepper
- 4 pork sausages, approx. 5 oz (140 g) each
- 2 tbsp (30 ml) olive oil for grilling or brushing sausages
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Crusty bread or flatbread for serving

Instructions

1. Preheat broiler or grill to high. Place whole red peppers and whole eggplants on a sheet pan or directly on the grill. Roast, turning occasionally, until skin is blackened and blistered all over and flesh is very soft, about 20–30 minutes (peppers may char sooner).
2. Transfer roasted peppers and eggplants to a large bowl and cover tightly with plastic wrap or a lid; let steam for 10–15 minutes to loosen skins.
3. Peel peppers and eggplants, remove stems and seeds from peppers, and scoop out eggplant flesh. Roughly chop the peeled peppers and eggplant.
4. In a large skillet over medium heat, warm 3 tbsp (45 ml) olive oil. Add minced garlic and cook 30 seconds until fragrant. Add chopped peppers and eggplant, smoked paprika, salt, sugar, vinegar, and black pepper. Cook, stirring frequently, until mixture is thickened and most liquid has evaporated, about 15–20 minutes. Adjust seasoning.
5. Transfer the ajvar to a bowl and taste; adjust salt, sugar, or vinegar to balance acidity and sweetness. Keep warm or let cool to room temperature for serving.
6. Meanwhile, preheat grill or grill pan to medium-high. Brush sausages with 2 tbsp (30 ml) olive oil and season lightly with pepper. Grill sausages, turning occasionally, until evenly browned and cooked through, about 10–14 minutes (internal temperature 160°F / 71°C for pork).
7. Slice sausages on the bias or serve whole alongside generous portions of ajvar. Garnish ajvar with chopped parsley and serve with crusty bread for scooping.