Still, ajvar isn't part of the everyday diet of Germans. It's typically reserved as a dipping sauce for Croatian Cevapcici and rice (this is a dish that has become common in Germany and is probably served at every work cafeteria and I guess often made at home as well). But ajvar has many uses, and it's particularly great as a sandwich spread.
For this vegetarian sandwich, I roast eggplant, spread bread with cream cheese and ajvar, and pile on the spinach and fresh basil. It's all topped with thin slices of parmigiano reggiano. Exactly the type of vegetarian sandwich that I love (and in this instance, the perfect sandwich to slip into my pocket when I head out skiing, to later eat slopeside in the spring sunshine after a few hours' hard skiing...).
Spicy Eggplant and Ajvar Sandwich
one eggplant, cut in thick rounds
handful of spinach
handful of fresh basil
olive oil salt
1. Heat the oven to 400F/200C. Spread a thin layer of olive oil on a baking sheet. Lay out the eggplant rounds in a single layer and drizzle with olive oil and sprinkle with salt. Roast for 10-15 minutes, then flip the eggplant slices and roast for another 10 minutes.
2. Slice the parmigiano reggiano into thin slices.
3. Assemble the sandwiches: spread a layer of cream cheese on each slice of bread, then spread another layer of ajvar on one side on top of the cream cheese. Pile the sandwiches with the roasted eggplant, spinach, basil, and the parmigiano. Then close the sandwich and eat immediately or later for lunch (though note that if you don't use a sturdy bread, it might get a bit soggy as the olive oil and ajvar soaks into the bread).