Entree: North Macedonia – Southern Culinary Region – Ајвар со печени наденици ➤ Ajvar so pecheni nadenici (Roasted red pepper and eggplant relish served with grilled sausages)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 large red bell peppers, about 2 lb (900 g) total
- 2 medium eggplants, about 20 oz (560 g) total
- 4 tbsp (60 ml) olive oil, plus extra for grilling
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (4 g) granulated sugar
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika (optional, for depth)
- 4 pork sausages, approx. 5 oz (140 g) each
- 1 tbsp (15 ml) lemon juice (optional)
- Fresh parsley, chopped, for garnish (no measurement)
- Crusty bread or flatbread, for serving (no measurement)

Show original ingredient measurements

- 6 large red bell peppers, about 2 lb (900 g) total
- 2 medium eggplants, about 20 oz (560 g) total
- 4 tbsp (60 ml) olive oil, plus extra for grilling
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (4 g) granulated sugar
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika (optional, for depth)
- 4 pork sausages, approx. 5 oz (140 g) each
- 1 tbsp (15 ml) lemon juice (optional)
- Fresh parsley, chopped, for garnish (no measurement)
- Crusty bread or flatbread, for serving (no measurement)

Instructions

1. Preheat oven to 475°F (245°C) with rack in upper position, or prepare a hot grill. Prick eggplants with a fork; roast whole eggplants and whole red peppers on a sheet pan under the broiler or directly on grill grates until skins are blackened and flesh is very soft, turning occasionally, about 20–30 minutes.
2. Transfer roasted peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10–15 minutes to steam; this loosens skins. Cool slightly, then peel skins, remove stems and seeds, and roughly chop.
3. When eggplants are cool enough to handle, peel and scoop out flesh; discard excess liquid and chop or roughly mash the flesh.
4. In a large skillet over medium heat, warm 4 tbsp (60 ml) olive oil. Add minced garlic and cook 30–60 seconds until fragrant. Add the chopped roasted peppers and eggplant, red wine vinegar, sugar, smoked paprika, salt, and pepper. Simmer gently, stirring, until thickened and flavors meld, 12–15 minutes. Adjust acidity with lemon juice and seasoning to taste.
5. Meanwhile, brush sausages lightly with olive oil and grill over medium-high heat (or broil in oven) until browned and cooked through, about 10–12 minutes, turning occasionally. Internal temperature should reach 160°F (71°C) for pork.
6. Serve the ajvar warm or at room temperature in a shallow bowl alongside the grilled sausages. Garnish with chopped parsley and accompany with crusty bread or flatbread for spreading.