A war cookbook recipe from 1915 reveals that the traditional preparation of ajvar did not include red peppers. ^[1] The recipe creates a low-carb, gluten-free version of the Balkan pljeskavica using an air fryer. ^[2] According to the 1915 recipe, the main ingredient was eggplant, which was roasted over a fire before being mashed with green peppers, white and black onions, vinegar, and oil. ^[3] The absence of red peppers in the 1915 recipe has sparked a debate among enthusiasts about whether the dish can still be called ajvar without the characteristic taste of roasted red peppers. ^[4] The cheese filling is made by combining 4 oz (120 g) of softened cream cheese with 1 cup (130 g) of shredded provolone or mozzarella cheese. ^[5] The meat mixture consists of 1.5 lbs (650 g) of 80/20 ground beef chuck seasoned with salt, black pepper, paprika, garlic powder, and sparkling water. ^[6] The patties should be air-fried at 375°F (190°C) for 15-17 minutes until the internal temperature reaches 160°F (71°C). ^[7] The 1915 version of ajvar was not intended for long-term winter storage and could only be kept for a few days if stored in a cool place. ^[8]