Name: Ajvar orecchiette with ricotta and dill
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 200 gm orecchiette; 150 gm ricotta, crumbled; 1 tbsp finely chopped dill; ½ tsp dried chilli flakes; Ajvar; 400 gm eggplant, halved lengthways; 1 large red capsicum, seeds removed; 2 garlic cloves, chopped; 1 tbsp red wine vinegar; 60 ml (¼ cup) extra-virgin olive oil

In this recipe, we use red capsicum, eggplant and red wine vinegar to create a rich ajvar sauce that pairs perfectly with ricotta and dill. Serve with a slice of crusty slice of buttered bread.

Ingredients

200 gm orecchiette

150 gm ricotta, crumbled

1 tbsp finely chopped dill

½ tsp dried chilli flakes

Ajvar

400 gm eggplant, halved lengthways

1 large red capsicum, seeds removed

2 garlic cloves, chopped

1 tbsp red wine vinegar

60 ml (¼ cup) extra-virgin olive oil

Method

1.For ajvar, preheat oven grill to high. Place eggplant and capsicum, cut-side down, on an oven tray lined with foil. Grill until skin starts to blister (6-8 minutes). Turn and cook until tender (4 minutes). Cool for 5 minutes.

2.Scoop flesh from eggplant and place in a small food processor. Remove skin from capsicum; add capsicum to eggplant with garlic, vinegar and 2 tbsp oil; blend until smooth; season to taste.

3.Place ajvar in a large saucepan over medium heat, stirring occasionally until heated through (5 minutes).

4.Meanwhile, cook pasta in boiling salted water until al dente (6-8 minutes). Drain, reserving 125ml (½ cup) cooking water. Add pasta and reserved cooking water to sauce, tossing to coat.

5.Combine remaining oil and dill. Divide pasta between bowls and serve topped with ricotta, dill oil and chilli.

Ajvar is a sweet Serbian red pepper and eggplant condiment. It is also delicious with grilled meats or served as a dip. Simply double the recipe and keep refrigerated.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Amanda Chebatte

Ingredients

Method

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