Ajvar (Eggplant + Capsicum Spread) &
Lepinja (Serbian Flatbread)

INGREDIENTS:
Ajvar
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2 medium-sized red bell peppers (capsicums)
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1 medium-sized eggplant
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Olive oil approx. 1/3 cup
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3 garlic cloves, crushed
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2 tsp white vinegar
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1 tsp salt
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pinch of pepper
INGREDIENTS:
Lepinja (Serbian Flatbread) - For 8 small servings
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1 package active dry yeast
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2 tbsp warm milk
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1 cup warm water
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2 tsp white sugar
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2 1/3 cup all-purpose flour
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1 tsp salt
DIRECTIONS:
Ajvar
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Preheat your oven to 240 degrees (C) – fan force and line a baking tray with baking paper.
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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!
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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.
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Once cooled, remove and disregard the skin from the eggplant and remove the skin and seeds from the peppers.
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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.
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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.
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Remove from the heat and allot to cool. ENJOY!
DIRECTIONS:
Lepinja (Serbian Flatbread)
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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.
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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.
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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.
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Preheat an oven to 200 degrees C – fan force. Line a baking tray with baking paper.
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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.
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Bake in the preheated oven until nicely browned and hollow sounding when thumped, 15 - 20 to minutes.