Ajvar is a classic Balkan condiment made with roasted red peppers, eggplant, and a few more ingredients.
Originally a Serbian creation, 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 vegetables and meat dishes (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 than others. And there is also a dip called Malidzano, which is sometimes called the “green brother of ajvar”.
This recipe is more of a classic ajvar recipe and you can adjust the heat by adding chili flakes depending on your spice tolerance.
Ingredients
- Red bell peppers – To give the ajvar its signature red color. Use ripe bell peppers without blemishes for the best taste.
- 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. Don’t substiute with storebought pre-minced garlic cloves.
- White vinegar – It’s a natural preservative and can extend the shelf life of ajvar; also adds a little bit of tang.
- Sugar – Regular granulated sugar; to help balance the flavors.
- Salt and pepper – Add to taste.
- Chili flakes – Optional; for a spicy kick.
Recipe Tips
- Roasting the peppers and eggplant until the skin is charred gives the ajvar a smoky flavor so don’t skip this step.
- 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 (especially the garlic cloves and chili flakes) to your personal preference.
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How to Make Ajvar – Step by Step Instructions
Start by preheating the oven to 400 degrees Fahrenheit (205 degrees Celsius). 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 vegetables or meat such as cevapi or pljeskavica. Enjoy!
Storage Tips
You can store the cooled ajvar in a sealed container in the fridge for up to 1 week.
Related Recipes
If you liked this recipe, here are some other Balkan classics that you may want to try:
Ingredients
- 5 red bell peppers
- 1 large 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 (205 degrees Celsius) and line a baking sheet with parchment paper.
- Cut the bell peppers in half and remove the core and seeds. Cut the eggplant in half. Place the pepper and eggplant halves on the baking sheet, cut side facing down.5 red bell peppers, 1 large 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 using a spoon. Place the peeled peppers and eggplant flesh 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, so don’t skip it.
- 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 garlic, chili flakes, salt, and black pepper to your personal taste.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should be seen as a rough calculation and not a replacement for professional dietary advice.
Delicious! Thanks so much for this simple recipe!
Thanks for leaving a comment, Lee! We’re glad you like the recipe! /Lisa