Ajvar

Name: Ajvar
Prep time: 20 min
Cook time: 90 min
Total time: 1 h 50 min
Cuisine: Balkan (Serbian/Macedonian/Bosnian)
Ingredients: Red bell peppers — 1.5 kg (3.3 lb); Eggplant — 300 g (10.5 oz); Garlic cloves, minced — 3; Sunflower oil — 100 ml (1/3 cup + 1 tbsp); White wine vinegar — 20 ml (4 tsp); Salt — 8 g (1.5 tsp); Sugar — 5 g (1 tsp)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

20 min

Prep

90 min

Cook

Ingredients

Red bell peppers — 1.5 kg (3.3 lb)
Eggplant — 300 g (10.5 oz)
Garlic cloves, minced — 3
Sunflower oil — 100 ml (1/3 cup + 1 tbsp)
White wine vinegar — 20 ml (4 tsp)
Salt — 8 g (1.5 tsp)
Sugar — 5 g (1 tsp)

Method

Roast whole peppers and eggplant at 220°C (425°F) until charred and softened, about 30-40 minutes, turning
occasionally.
Place roasted vegetables in a covered bowl to steam for 15 minutes, then peel off skins, deseed peppers, and
roughly chop the flesh.
Finely chop or pulse the roasted vegetables in a food processor to a coarse texture (not fully smooth).
Heat oil in a heavy-bottomed pot; add the vegetable mixture, garlic, salt and sugar; simmer, stirring frequently, 40-50
minutes until thickened and the oil separates slightly at the edges.
Stir in vinegar, adjust seasoning, and cool before serving or canning.

Cultural Background: A roasted red pepper and eggplant relish-sauce, ajvar is a beloved autumn preserve across Serbia, North Macedonia, Bosnia and the wider Balkans, traditionally made in large batches when peppers are at their peak and canned for the winter.

Tips: • Roasting the vegetables until well-charred is key to ajvar's characteristic smoky depth. • Long, slow simmering removes excess moisture and concentrates the flavour — don't rush this step.

Variations: • Add a hot chile pepper for a spicier version (ljuti ajvar). • Some regional versions omit eggplant for a pure red pepper spread.

Storage: Refrigerate up to 3 weeks in a sealed jar, or process in sterilised jars for shelf-stable storage up to 1 year.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 50 kcal, 0.6 g protein, 4 g fat, 3.5 g carbohydrate per 30 g serving.

FAQs: What is ajvar traditionally served with? Bread, grilled meats (■evapi), and as a spread or condiment across Balkan cuisines. Can I make it without eggplant? Yes, a pure roasted red pepper version is also traditional and common in some households.