Like almost everything in Friuli, its food is also a combination of influences from the different cultures that make up this stunning region. Here, Italian, Austrian and Slavic food mixes side by side. Ajvar, a typical dip from Friuli, feels strongly Slavic in character, but also deeply Italian.
Char the peppers, by placing them under the grill or over the fire. When the skin has turned black, let them cool first, then de-skin and de-seed. Chop and set aside.
Cut the aubergine in two, score and pour a lot of EVOO on the flesh of each half. Put them back together, cover tightly in tin foil, then put in the over for 1 hour at 180°.
Scoop out the flesh of the aubergine put in a blender, together with the chopped peppers, the garlic, the oil, the vinegar, the salt and the sugar. Blitz to a paste. Adjust seasoning (if the peppers are out of high season, you might want to add some extra sugar to take away any bitterness).
Cook on a low heat for about 15 minutes, to slightly reduce and concentrate. Pour a little EVOO from Friuli, such as Parovel’s Rozó over the top.
Enjoy warm, with some flat bread or with roasted pork meat.