Ajvar Recipe

5 from 1 vote

This Ajvar Recipe is a colorful red pepper relish from Serbia and North Macedonia that adds a pop of flavor to grilled meats, breads, pizza and more! It’s simple to make and tastes great on almost anything!

Course Dips & Spreads, Sauces

Cuisine Macedonian, Serbian

Prep Time 10

Cook Time 45

Waiting Time 2 30

Total Time 3 25

Servings cup

Calories 886kcal

Author Alexandria Drzazgowski

Equipment

Roasting Pan
Colander
Food Processor

Ingredients

2 ½ lb red bell peppers 6.6 lb
¾ lb eggplant 2 lb
3 garlic cloves
¼ cup sunflower oil
1 Tbsp white vinegar
1 tsp salt
½ tsp granulated sugar

Instructions

Place 2 ½ lb red bell peppers and ¾ lb eggplant on a parchment paper lined baking sheet. Place this sheet in the oven and broil the vegetables until the outside is charred and the vegetables are soft.
Place the vegetables in a large bowl and cover the bowl with plastic wrap to give the skin time to sweat. Allow the vegetables to rest for at least 30 minutes to make it as easy as possible to remove the skin.
When ready, peel the peppers and eggplants and remove the seeds. This will keep the color of the ajvar that bright red color.
Place the peeled vegetables in a colander and allow them to drain for at least two hours, but preferably overnight. Stir occasionally to allow the liquid to drain.
Run the peppers, eggplant and 3 garlic cloves through a food processor and blend until the blend is mostly smooth with some chunks.
Add ¼ cup sunflower oil into a pot or pan and allow it to warm. Then add the pepper and eggplant puree and cook it until the mixture thickens. You will know it is ready when you can drag a spoon through it and it leaves a mark behind. This took about 10 minutes for me, but can take up to 45 minutes.
Add 1 Tbsp white vinegar, 1 tsp salt, and ½ tsp granulated sugar, and mix until combined. Cook for another 3-4 minutes.
Allow the ajvar to cool to room temperature, then serve and enjoy!

Video

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only. Recipe researched using Hungry Man Kitchen and Kuhaj i Peci.

Red bell peppers: In Serbia and Macedonia, it is common to use kapia or roga peppers, though in the USA, bell peppers will be far easier to find.
Eggplant: If you’re not a fan of eggplant you could leave it out and substitute with more red peppers.
Roast your vegetables until they are charred, not just soft… Letting the peppers and eggplant blister deeply adds a delicious smoky depth, so don’t rush this part.
Do not add cold oil to your puree. Warm it up first to prevent sticking.
Be sure and stir slowly the entire time your vegetables are simmering to prevent burning on the bottom
Steaming your vegetables by covering them as soon as they come out of the oven makes it easier to peel them and also helps them release a bit more liquid.
You can grill your vegetables over a flame for a deeper, smokier flavor.

Nutrition