North Macedonian · North Macedonia
Slow-Fermented Vegetable Relish
A North Macedonian relish made from roasted red peppers and eggplant, using a slow fermentation process for deeper flavor.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Cut peppers and eggplants into halves. Toss with olive oil and season with salt.
- Roast for 25-30 minutes until charred and tender.
- In a bowl, mix garlic, vinegar, salt, sugar, paprika, and cumin.
- Blend the roasted vegetables with the garlic mixture until smooth.
- Transfer to a glass jar and add water and sea salt for fermentation.
- Seal the jar and let sit at room temperature for 3-5 days, burping daily to release gases.
- After fermentation, refrigerate and use within 2 weeks.
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