My best friend is lucky enough to travel for pleasure quite a bit, due to her being able to tag along on her husband’s business trips. They have been so many places, I cannot even keep track anymore, but I always look forward to the treats she brings back for me. She was the first person to introduce me to the beautiful food that is Ajvar (pronounced AY-var) by bringing me back a little jar of pure, fire roasted bliss from one of her trips to Turkey. I still can remember that day. It was like meeting your true love.
Ajvar is a fire roasted eggplant and red pepper spread from Serbia that comes in various degrees of spice, so you can pick what level of heat you desire. I find mine in Middle East markets or imported food stores; there are dozens of different makers out there. Ajvar is a wonderful friend to the world of flatbread, and can be used in hundreds of ways to add a layer of depth to your favorite wrap or flatbread. When you find it, buy a few extra jars for friends when they flip out after you make this flatbread for them. This will win you big friend points!
In this recipe, I let Ajvar take the place of a traditional tomato sauce on a flatbread pizza, and dress the pizza simply with tomatoes and cheese. Then, when it comes out of the oven, I scatter fresh baby arugula over the flatbread by the handful and cut it up into pieces.
Make a couple of these spicy numbers for a sophisticated appetizer with some cold beers after work on a Friday and they will disappear in seconds, guaranteed. You can give away those extra jars, now, as well as teach everyone how to pronounce Ajvar!
Amy at Flatout
Spicy Eggplant Flatbread
- 1 Flatout Flatbread of your choice
- 4 tablespoons spicy Ajvar, a Serbian eggplant and roasted red pepper spread
- 6 cherry tomatoes, quartered
- 1 cup shredded mozzarella cheese
- 2 handfuls fresh baby arugula
Preheat oven to 375°F. Place Flatout on a cookie sheet. Bake at 375°F for two minutes. Remove and spread top generously with ajvar, then top with the tomatoes and shredded mozzarella. Bake at 375°F for four minutes. Remove from oven. Top with the baby arugula while the flatbread is still hot, cut into slices, and serve.