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If you’re looking for a dip or condiment that can be enjoyed in many different ways, the Ajvar recipe is a delicious relish made with roasted red bell peppers and eggplants. It’s perfect with meat and vegetables or as a spread on fresh bread.
Ajvar recipe is a heavenly creation and an incredibly versatile condiment. This Serbian staple makes the perfect dip or spread, complementing a variety of dishes. It enhances any meal, whether slathered on crunchy sourdough or fresh homemade pita bread, paired with grilled chicken or meat, or even enjoyed alongside your favorite cheese.
We love our dips and spreads, they make every meal better and elevate the flavors. If you love baba ganoush and muhammara, you’re going to love today’s recipe. This Balkan red bell pepper relish is so good, you’ll be making it over and over again!
Table of Contents
What Is Ajvar?
Originating in Serbia, ajvar is a classic roasted red pepper relish that is popular across the Balkan countries, including Bosnia and Macedonia. Made with roasted red peppers and eggplants, it is typically jarred and enjoyed during the winter months. Ajvar is often served as a condiment alongside meat or as a flavorful spread on bread, making it a versatile addition to any meal.
Ajvar Recipe Ingredients
- Eggplant: As you know, eggplant is the heart of this recipe. For the best results, choose a meaty variety such as Italian or globe eggplant. A good eggplant should have shiny, smooth skin and feel firm and heavy for its size.
- Red Bell Pepper: The main ingredient of this recipe. It cannot be substituted with orange, green, or yellow bell peppers.
- Garlic: While this roasted red pepper relish is not very garlicky, a few cloves are needed to bring the flavors together.
- Olive Oil: Adds a silky texture to the condiment.
- White Vinegar: Provides a touch of tanginess that complements the smoky vegetables.
How To Make Ajvar
Step 1: Grill the Eggplants
Turn on the gas stove (or grill) to medium-high heat. Pierce the eggplant with a fork a few times and place it over the flame. Place the red bell peppers on the open flame as well. Grill for about 15 minutes, rotating frequently, until the eggplant is fully cooked and tender, and the bell peppers’ skin is charred.
Step 2: Let the Vegetables Sweat
Remove the grilled vegetables and place them in a bowl. Cover with plastic wrap to trap steam, making them easier to peel. Let them sit for a few minutes to sweat and cool down enough to handle.
Step 3: Blend the Ingredients
Peel the charred bell peppers and eggplant, then transfer them to a stand mixer or food processor. Add the olive oil, salt, garlic, and white vinegar. Blend until smooth and well combined.
Step 4: Cook the Ajvar
Transfer the blended mixture to a saucepan and cook over medium heat for 20 minutes, stirring occasionally. Let it cool to room temperature before serving. Ajvar can be enjoyed cold or at room temperature.
Top Tips
It is essential to simmer and cook the ajvar mixture after blending and combining all the ingredients. This step ensures the right consistency and thickness while allowing the flavors to meld together. Do not skip this step.
The type of pepper plays a crucial role in achieving the traditional flavors of an Ajvar recipe. You must choose a sweet red pepper, such as bullhorn, and ensure it is fully red.
Serving Suggestions
This Ajvar recipe is incredibly versatile, as it is traditionally jarred and stored for the winter season. It can be enjoyed in various ways:
As a spread: Serve this Balkan roasted red pepper relish with bread such as lavash, pita , or Turkish pide . If you’re looking for a new way to upgrade your sandwiches, use Ajvar as a spread!
As a condiment or dip: Similar to Turkish ezme , Ajvar pairs perfectly with grilled dishes such as ćevapi (Serbian grilled sausage), grilled chicken kabobs, beef shish kabob, or grilled spatchcock chicken. It also complements grilled vegetables and can be served with a side of fresh veggies for dipping.
As an addition to dishes: Add a spoonful of this flavorful condiment to cooked pasta or drizzle it over rice dishes for an extra layer of taste.
Storage
Refrigeration: Store the leftovers in an airtight container or a mason jar and refrigerate for up to 4 days.
Shelf Life: You can can ajvar, but first, sterilize the mason jars by boiling them for 10 minutes. Then, pour the warm ajvar into the jars, leaving half an inch of space at the top. Close the jars tightly and place them in boiling water for 30 minutes. After that, let the jars cool completely. Store them in a cool, dark place, and they can last for up to a year.
Freezing: This condiment freezes well. Transfer it to a freezer-safe bag, flatten it, and freeze for up to 6 months. To serve, let it thaw in the fridge overnight and then simmer for 10 minutes over medium heat before serving.
Frequently Asked Questions
Ajvar is not traditionally spicy. However, if you prefer a bit of heat, you can add a small amount of chili pepper or chili flakes while blending. Adjust the level of spiciness to suit your taste.
Yes, you can broil the vegetables in the oven to make ajvar. While they won’t have the smoky flavor, the relish will still be delicious.
Absolutely. This traditional roasted red pepper dip is naturally vegan and does not contain any animal-based products.
More Condiments To Try
Turkish Recipes
Turkish Ezme Recipe
Dips and Spreads
Zhoug Recipe (Spicy Cilantro Sauce)
Dips and Spreads
Tirokafteri (Greek Spicy Feta Dip)
Fall Recipe
Muhammara Roasted Red Peppers and Walnut Dip
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Ajvar Roasted Red Pepper Relish
Ingredients
- 3 red bell peppers
- 1 eggplant , globe or Italian
- 3 tbsp olive oil
- 5 cloves garlic
- 1 1/2 tbsp white vinegar
- 1 tsp kosher salt
Instructions
- Turn on the gas stove or outdoor grill to medium high. Place the red bell peppers over the open flame. Pierce the eggplant a few times with a fork and place it on the open flame as well.
- Grill and roast for 15 to 20 minutes, rotating frequently. The peppers' skin will be completely charred and the eggplant will be tender. Remove from the stove and transfer to a bowl. Cover the bowl with a plastic wrap and leave the vegetable to sweat. This will help with the peeling.
- Once the vegetable are cool enough to handle, peel them and discard the red bell peppers' seeds.
- Place the vegetables in the bowl of a food processor and ad the olive oil, garlic, white vinegar and salt. blend until the ingredients are mixed and the mixture is smooth.
- Transfer the ajvar to a saucepan and simmer over medium heat for 20 minutes. This is an optional step but I strongly recommend it for better texture and deeper flavor.
- Remove ajvar from the heat and let it come to room temperature before serving. You can serve ajvar cold or at room temperature.
Video
Notes
- You can serve ajvar with grilled meat such as chicken kebab or beef shish kabob. It’s also common to serve it with bread such as pita.
- It is essential to simmer and cook the ajvar mixture after blending and combining all the ingredients. This step ensures the right consistency and thickness while allowing the flavors to meld together. Do not skip this step.
- The type of pepper plays a crucial role in achieving the traditional flavors of an Ajvar recipe. You must choose a sweet red pepper, such as bullhorn, and ensure it is fully red.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so good! I’ve never tried roasted red peppers with eggplant before but I bet it’s amazing on some nice crusty bread! Looking forward to trying this!
Wow this looks so good! I’ve never tried eggplant and roasted red peppers together, but I bet it’s great on some crusty slices of bread. I’m excited to try it!
I am all about this red pepper relish. This was so flavorful and tasty. It’s also a great way to use some veggies out of the refrigerator.