Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Slovenian Ajvar
Ingredients
Directions
Prepare the vegetables
Grill halves of the peppers until the skin is blackened.
Cut the aubergines in half, pick them with a fork to prevent them from exploding, and grill them.
Place the grilled vegetables in a bowl while still hot and cover.
Leave them to steam.
Remove the skin from the peppers and peel the aubergines from stem to bottom.
Deseed and finely chop the chillies.
Make the ajvar
Mince the vegetables in a meat mincer or food processor, ensuring they are not too smooth.
Put the minced vegetables into a thick-bottomed pan, slowly stir in the oil and salt.
Bring to a boil and let it simmer gently for at least 1–2 hours, stirring until a smooth consistency is achieved and the oil forms small spots on the surface.
Add the vinegar and check the seasoning.
Allow to cool down and enjoy.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Pepper + vinegartop 14% of all pairsSmell alikemoderateCooked together27,814 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Aubergines
- Their flesh breaks down during simmering, giving the ajvar its thick, spreadable body.
- Red peppers
- Their sweet flesh forms the base of the spread and gives it its main colour and flavour.
- Oil
- Adds richness and a silky texture, and separates into droplets on the surface as the mixture cooks.
- Vinegar
- Adds acidity that brightens the flavour and balances the sweetness of the peppers.
The step that matters
Simmering the mixture. The long, gentle simmer drives off water and lets the vegetables and oil emulsify into a smooth, thick spread. Too little time leaves it watery, while too much heat can scorch the bottom of the pan.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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