Ajvar
A smoky relish of roasted red peppers and eggplant slowly cooked down with garlic and oil into a thick, spreadable condiment. It is served with bread, grilled meat or cheese.
Ajvar1 bright: Off-shell, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Ajvar is a staple of Serbia, North Macedonia and neighboring countries, where families roast baskets of peppers in autumn and preserve jars for the year. It is a favorite spread on bread and alongside cevapi.
Explore the cuisine of Serbia, North Macedonia.
Recipe
Make Ajvar at home
Ingredients
- 3 lb (1.4 kg) red bell peppers
- 1 medium eggplant
- 4 garlic cloves
- 1/3 cup (80 ml) sunflower oil
- 2 tbsp vinegar or lemon juice
- 1 tsp salt
- Pinch of sugar
How it's made
- Roast the peppers and eggplant under a broiler or on a grill until blackened all over.
- Put them in a covered bowl to steam for 15 minutes.
- Peel off the skins, remove seeds and stems, and drain well.
- Chop or process the vegetables to a coarse paste.
- Cook the paste in a wide pan with the oil, stirring often, for 30 to 40 minutes until thick.
- Add garlic, vinegar, salt and sugar and cook 5 more minutes.
- Cool and keep in a jar in the fridge for up to 2 weeks.
Variations
- Mild ajvar with sweet peppers.
- Spicy ajvar with hot peppers.
- Ajvar with eggplant for a softer flavor.
Cook’s tip: Stir constantly toward the end so the thick relish does not stick and scorch.
Also on the menu in
Related dishes
CevapiStreet food · Bosnia and Herzegovina
BurekStreet food · Bosnia and Herzegovina
Shopska saladSalads · Bulgaria
TzatzikiSnacks and dips · Greece
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Ajvar1 bright: Off-shell, CC BY-SA 4.0 (Wikimedia Commons)