Ajvar
Ajvar is the most famous condiment and spread across the Balkans, originating in Serbia. It is made by slowly roasting sweet red peppers and eggplant, then cooking them down with garlic and oil until rich, smooth, and deeply flavourful. Naturally vegan, it has a wonderful balance of smoky sweetness, gentle tang, and creamy texture. It is enjoyed as a spread on crusty bread, a side dish, a dip, or an ingredient in many other Serbian meals. Homemade ajvar tastes far better than store‑bought, and is a staple of autumn harvest and family gatherings.
Shared by paula
Time
120 min
Serves
5
Difficulty
medium
🛒 Ingredients
- 1.5 kg (about 10–12) large red bell peppers
- 1 medium eggplant (aubergine), optional but traditional
- 4–5 garlic cloves, peeled
- ⅓ – ½ cup sunflower oil or mild olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1–1.5 tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
- Pinch of sugar (optional, to balance acidity)
👩🍳 Instructions
- 1
Roast the vegetables: Preheat oven to 220°C / 425°F. Place whole peppers and eggplant on a baking tray. Roast, turning occasionally, until the skins are blackened and blistered all over — peppers take about 25–30 minutes, eggplant about 35–40 minutes. Transfer immediately into a bowl, cover tightly, and let steam for 15 minutes to loosen skins.
- 2
Peel and drain: Once cool enough to handle, peel off all charred skin, remove stems, seeds, and liquid from peppers. Peel eggplant and squeeze gently to remove excess bitter juice. Roughly chop the flesh.
- 3
Blend or chop: You can either finely chop everything by hand for a rustic texture, or pulse briefly in a food processor — do not puree completely, keep some texture.
- 4
Simmer: Heat half the oil in a large, wide pan over low‑medium heat. Add the pepper and eggplant mixture, garlic, salt, pepper, and optional sugar. Cook slowly, stirring often, for 45–60 minutes until the mixture thickens, deepens in colour, and most excess moisture evaporates. Gradually stir in the remaining oil and vinegar in the last 10 minutes of cooking.
- 5
Cool and store: Let it cool completely — ajvar thickens further as it cools. Taste and adjust salt or vinegar if needed. Serve at room temperature. It keeps well in the fridge for up to 2 weeks in sealed jars.