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.
2 red peppers
1 large aubergine
1 clove of garlic
1tbs white wine vinegar
1/2 tbsp salt
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.