Ajvar is one of our favourite ingredients. It's a balkan relish made from red peppers, aubergine, garlic and onion. Traditionally, ajvar is made by roasting peppers on an open fire. In the Balkans this becomes a kind of occasion where the whole town will gather mid-autumn and make ajvar together.
In Berlin you can get ajvar at most turkish supermarkets, they come in a variety of hot, medium and mild and if you haven't tried it, get yourself a jar! Great as part of tomato sauces or as a spread, as we've done with our pizza. So easy, so quick and so damn delicious!
3 aubergines, sliced lengthways into 1 cm thick slices
120 ml ajvar (available at most turkish supermarket)
200 g roasted red peppers, sliced
10 g basil, roughly chopped
40 g pinenuts
150 g feta
salt & pepper to taste
To garnish: A good handful of rocket, pomegranate seeds and chili oil
1. Preheat the oven to 180°C (fan). Heat a griddle pan on high heat. Brush the aubergine slices with oil, salt and pepper. As soon as the pan is smoking hot, griddle the aubergine in batches until strong griddle marks appear. Set aside.
2. Lay the flatbreads out in a single layer on to a baking tray.
3. To assemble, cover each flatbread with 2 tablespoons ajvar, some chopped basil, 3-4 slices of aubergine and some of the roasted peppers. Crumble over the feta, sprinkle with the pinenuts and drizzle over some olive oil. Bake in the oven for 10-12 minutes until the edges are starting to brown.
4. Garnish with fresh rocket, pomegranate seeds, good quality chili oil to taste and salt and pepper of course!