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Transport Your Taste Buds To The Balkans With This Ajvar Recipe!
Made with roasted red peppers, eggplant, and a variety of spices, ajvar is a classic condiment that is quite easy to make.
Originally a Serbian creation around World War II, ajvar spread – pun intended – throughout the former Yugoslavia.
Today, it is eaten throughout the Balkans as a tasty spread on bread or as a dip for veggies or meats – like cevapi. With this easy recipe, you can make it from scratch at home!
There are a few variations for ajvar, some of which are spicier or even have a different color, such as green.
This recipe for ajvar is simple and features the signature red color that comes from the sweet red bell peppers.
Ingredients
To make this ajvar recipe, here are the ingredients that you will need. It’s pretty easy and won’t break the bank!
- Red bell peppers– To give the ajvar its signature red color.
- Eggplant– One large eggplant; also known as aubergine in some parts of the world.
- Olive oil – Use good quality olive oil.
- Garlic cloves– To add flavor.
- White vinegar – It’s a natural preservative and can extend the shelf life of ajvar; also adds a little bit of tang.
- Sugar– To help balance the flavors.
- Salt and pepper – Add to taste.
- Chili flakes – Optional; for a spicy kick.
Recipe Tips and Substitutions
Before you make this ajvar sauce, read through these recipe tips so that you know what to expect and get a delicious spread in the end!
- Roasting the peppers and eggplant until the skin is charred gives the ajvar a smoky flavor.
- Instead of red bell peppers, you can also experiment with other types of peppers, for example, cubanelle peppers.
- The quality of the ingredients can make a big difference. If possible, use a good quality olive oil.
- It’s easier to scoop the flesh out of the eggplant than to peel it.
- Adjust the seasonings to your personal preference.
How to Make Ajvar – Step by Step Instructions
In this section, you’ll learn exactly how to make this ajvar pepper spread. You can follow along with the recipe process photos so that you can see how the recipe should look at each step.
Of course, the detailed recipe card is located at the bottom of the post. You can also find the instructions there without visuals!
Start by preheating the oven to 400 degrees Fahrenheit. Also, line a baking sheet with parchment paper.
Cut the bell peppers in half and remove the seeds in the middle. Cut the eggplant in half. Then place the cut peppers and eggplant on the baking sheet, cut side down.
Bake in the oven for 30 to 40 minutes, or until both the peppers and the eggplant have a charred skin.
When done, place them in a colander to drain and cool down.
Once they are cool enough to touch, peel the peppers and scoop out the flesh of the eggplant. Place them in a food processor or blender and blend.
In a small pot or deeper pan, heat one tablespoon of olive oil and add the blended peppers and eggplant, along with the minced garlic.
If you want to use chili flakes, add them as well.
Cook on low heat for about 20 to 30 minutes or until all the liquid has evaporated. You should stir every few minutes.
Add salt, sugar, white vinegar and black pepper, and cook for an additional 5 to 10 minutes, stirring frequently.
Stir in the remaining olive oil and cook for another 2 to 3 minutes.
Serve the ajvar as a spread on bread or as a dip for meat and veggies.
Storage Tips
Store the ajvar in a sealed container in the fridge for up to 1 week.
FAQ
Here are some answers to a few questions about ajvar!
What is ajvar?
Ajvar is a condiment that originally comes from – and is still popular in – the Balkan region. There are a few variations, but the most common version is red in color from the inclusion of red bell peppers and eggplant. It’s a versatile spread for bread and a dip for vegetables and meats!
How to make ajvar?
To make ajvar, clean and roast the red bell peppers and eggplant. When done, remove the skins from the peppers and eggplant and blend. Add the content to a pan on low heat with olive oil. Reduce until the liquid has evaporated, then add more spices and oil. Cook for another few minutes while stirring, add more oil, cook again, and then remove and serve!
What to serve with ajvar?
Ajvar can be served as a spread on bread or as a dip or accompaniment for other classic Balkan dishes – such as cevapi or pljeskavica.
Related Recipes
If you liked this recipe for ajvar, here are some other Balkan classics that you may want to try!
- Cevapi
- Greek Feta Dip (Spicy Tirokafteri)
- Melitzanosalata (Greek Eggplant Dip)
- Burek Recipe
- Bulgarian Tarator (Cold Cucumber Soup)
- Greek Pita Bread
- Shopska Salad
Ajvar Recipe
Ajvar is a delightful Balkan condiment. Made from freshly roasted red peppers and eggplant, it's a versatile spread or dip served with meat, bread, or vegetables.
5 from 2 votes
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Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 5
Ingredients
- 5 red bell peppers
- 1 eggplant
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tablespoon white vinegar
- 1 tablespoon granulated sugar
- salt, to taste
- pepper, to taste
- chili flakes, to taste (optional)
Instructions
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Cut the bell peppers in half and remove the seeds in the middle. Cut the eggplant in half. Place the cut peppers and eggplant on the baking sheet, cut side facing down.
5 red bell peppers, 1 eggplant
Bake for 30 to 40 minutes, or until both the peppers and the eggplant have a charred skin.
Transfer them to a colander to drain and cool.
Once they are cool enough to touch, peel the peppers and scoop out the flesh of the eggplant. Place them in a food processor or blender and blend.
In a small pot or deeper pan, heat 1 tablespoon of olive oil and add the blended peppers and eggplant along with the minced garlic. Also add chili flakes if desired (optional). Cook over low heat for about 20 to 30 minutes or until all the liquid has evaporated. Stir every few minutes.
2 garlic cloves
Add salt, sugar, white vinegar and black pepper, and cook for an additional 5 to 10 minutes, stirring frequently.
1 tablespoon white vinegar, 1 tablespoon granulated sugar, salt, pepper, chili flakes
Stir in the remaining olive oil and cook for an additional 2 to 3 minutes.
1/4 cup olive oil
Serve as a spread for bread or as a dip for meat and veggies.
Notes
- Roasting the peppers and eggplant until the skin is charred gives the ajvar a smoky flavor.
- Instead of red bell peppers, you can also try this recipe with other types of peppers, for example, cubanelle peppers.
- The quality of the ingredients can make a big difference. If possible, use a high-quality olive oil.
- Adjust the spices to your personal taste.
Nutrition
Calories: 161kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 82mg | Potassium: 467mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3747IU | Vitamin C: 155mg | Calcium: 19mg | Iron: 1mg
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
Course Sauces + Dips
Cuisine Balkan
This recipe was contributed by
Stefani Stefovska
Born and raised in North Macedonia, Stefani started cooking from a very young age. Her family passed down their love for food and cooking together with many traditional Balkan and Greek recipes.
