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How To Make Malidzano – Macedonian Green Pepper And Eggplant Spread

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Malidzano – Macedonian Green Pepper And Eggplant Spread Recipe

This Malidzano recipe uses roasted eggplants, green bell peppers, sunflower oil, sugar, vinegar, and mustard to make a creamy, smoky spread with a one-of-a-kind flavor. It’s perfect for dipping, spreading on bread, or serving as part of a charcuterie board. Enjoy it right away, or follow the recipe instructions to preserve it for later use.
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Ingredients

  • 5.5 lb. green bell peppers 2.5 kg
  • 2 lb. eggplants 900 g.
  • 2 cup sunflower oil ½ liter
  • ½ cup sugar 100 g.
  • ½ cup white wine vinegar 100 g.
  • 1/3 cup prepared mustard 75 g.
  • 1 ½ tbsp. salt

Instructions

Prepare the Vegetables:

  • Preheat your oven to 450°F (230°C).
  • Wash and dry the eggplants and bell peppers. Use a fork to pierce several holes in both the eggplants and peppers. Place them on a baking sheet lined with parchment paper or foil.
  • Roast the vegetables in the oven for 20-30 minutes, turning every 10 minutes to ensure they cook evenly. The skins should blister and blacken in spots when they’re done.
  • Remove the vegetables from the oven and transfer them to a bowl. Cover the bowl with a lid or plastic wrap, and let the vegetables steam for at least 1 hour.
  • After they cool down enough to handle, peel the skin off the peppers (it should come off easily) and remove the seeds. Scoop the soft flesh out of the eggplants with a spoon, leaving the skin behind.

Mince and Prepare the Mixture:

  • Using a meat grinder or food processor with a mincing blade, mince the roasted vegetables until they have a coarse texture.

Cook the Malidzano:

  • Pour the sunflower oil into a large, heavy-bottomed pot and heat it over medium-high heat until it starts to bubble gently.
  • Carefully add the minced vegetables to the hot oil. Be careful, as the oil may splatter.
  • Bring the vegetable mixture to a boil over medium-high heat, stirring occasionally. Cook for 15 minutes, then add the salt and sugar. Stir everything together thoroughly.
  • Lower the heat to medium-low and continue cooking. Stir the mixture every 10-15 minutes to prevent sticking.
  • Cook until the Malidzano thickens and most of the liquid has evaporated, about one hour or so. To check if it’s done, drag a spoon across the bottom of the pot. If it leaves a visible trail that doesn’t close quickly, it’s ready. If not, cook for additional 10-15 minutes and test again.
  • Once the Malidzano reaches the right consistency, stir in the white wine vinegar and prepared mustard. Mix well, then turn off the heat.

Can the Malidzano Spread:

  • Carefully ladle the hot Malidzano spread into clean, sterilized canning jars.
  • Process the jars in a boiling water canner or steam canner according to the recommended canning times (see canning chart below).
  • Let the jars cool completely before storing them in your pantry.
Learn how to prepare mason jars and lids for canning

Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot
  Process Time at Elevations of:
Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Pints (16 oz, ~500ml) 20 min 25 min 30 min
 
Preserve Type Appetizer | Sauce | Savory Spread
Cuisine Eastern European
Diet Vegan | Vegetarian
Keyword green pepper spread | Macedonian ajvar | Malidzano canning recipe | Malidzano recipe | Malidzano salad | traditional green pepper spread canning recipe

Frequently Asked Questions

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