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Ajvar (Eggplant + Capsicum Spread)  &

Lepinja (Serbian Flatbread)

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INGREDIENTS:

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Ajvar

  • 2 medium-sized red bell peppers (capsicums)

  • 1 medium-sized eggplant

  • Olive oil approx. 1/3 cup

  • 3 garlic cloves, crushed

  • 2 tsp white vinegar

  • 1 tsp salt

  • pinch of pepper

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INGREDIENTS:

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Lepinja (Serbian Flatbread) - For 8 small servings 

  • 1 package active dry yeast

  • 2 tbsp warm milk 

  • 1 cup warm water 

  • 2 tsp white sugar

  • 2 1/3 cup all-purpose flour

  • 1 tsp salt

DIRECTIONS:
 

Ajvar

  1. Preheat your oven to 240 degrees (C) – fan force and line a baking tray with baking paper.
     

  2. Cut the eggplant and peppers (capsicums) in half and arrange them on the baking tray. Cook in the oven for 30 minutes, ensuring the peppers have blackened!
     

  3. Remove the charred vegetables from the oven and place into a bowl. Cover the bowl with cling film (or something else) and set aside for 20 minutes.
     

  4. Once cooled, remove and disregard the skin from the eggplant and remove the skin and seeds from the peppers.
     

  5. Transfer the remaining pepper and eggplant into a food processor, add the garlic, oil, vinegar, salt and pepper to the food processor. Pulse the contents until a smooth consistency is achieved.
     

  6. Take a medium-sized saucepan and empty the contents of the food processor inside the pan. Over a low heat, simmer the contents for around half an hour, ensuring that your stir frequently. The sauce should become thick as it simmers.
     

  7. Remove from the heat and allot to cool. ENJOY!

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DIRECTIONS:

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Lepinja (Serbian Flatbread) 

  1. Sprinkle the yeast over the warm milk in a small bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir the warm water and sugar into the yeast mixture.
     

  2. Stir the flour and salt together in a separate bowl; add all but about 1/2 cup of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. Cover the bowl with a light cloth and let the dough rise in a warm place until doubled in volume, about 1 hour.
     

  3. Deflate, or 'punch down,' the dough and turn out onto a work surface lightly dusted with flour; knead for about 5 minutes. Return the dough to the bowl, cover again with a light cloth, and allow the dough to again rise until doubled in volume, about 30 minutes more.
     

  4. Preheat an oven to 200 degrees C – fan force. Line a baking tray with baking paper.
     

  5. Deflate the dough and turn turn out onto a work surface lightly dusted with flour; knead lightly. Place the dough onto the prepared baking sheet; shape into an oval about 1/2-inch thick. Set aside to rise a third time for about 30 minutes.
     

  6. Bake in the preheated oven until nicely browned and hollow sounding when thumped, 15 - 20 to minutes.

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