This traditional Serbian roasted red pepper sauce is a nod to all-court superstar Novak Djokovic.
A delicious accompaniment to barbequed meats, it’s perfect for mixing up a big batch and refrigerating in an airtight container for up to two weeks – just enough time to see you through the Open!
5 red capsicums
5 teaspoons minced garlic
¼ cup olive oil
1 tablespoon white vinegar
salt and pepper
- Grill peppers in the oven, turning regularly to ensure all sides blister. Add to a bowl and cover with plastic wrap. Once cooled, remove skin, seeds and core.
- Pierce eggplant all over with a fork and wrap in foil. Cook in the oven for 30 minutes. Once cooled, peel off skin and trim off top.
- Blend peppers, eggplant and garlic together and add oil, vinegar and salt. Transfer to a saucepan and bring to a simmer, then reduce and cook for 30 minutes. Stir through salt and pepper to taste. Cool and serve.