Croatian Ajvar Recipe (Roasted Red Pepper and Eggplant Spread)
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My Croatian ajvar recipe is a simple roasted red pepper, eggplant, and garlic relish that blends into a rich vegan and gluten-free sauce. Enjoy the traditional way, with homemade bread and cheese for breakfast. Or live on the wild side and enjoy ajvar all day as a condiment or pasta sauce. Either way, I am sure you will fall in love with it!
Prep Time
30 Minutes
Total Time
2 Hours
Servings
32 Tablespoons
Quick Answers to Your Ajvar Questions
What Is Ajvar?
Ajvar (pronounced EYE-var) is a traditional Balkan roasted red pepper and eggplant spread. It is traditionally made in the fall, when the vegetables are at their peak. It’s then jarred and enjoyed all winter, which is why it’s sometimes called “winter food”. But it is also affectionately known as “Balkan Caviar.”
Where Does Ajvar Come From?
Ajvar is from the Balkans, particularly Serbia, North Macedonia, and Croatia. It is traditionally made in the fall when red peppers are at their peak and harvested. It is then preserved for the winter, hence the nickname “winter food.”
What Do You Do With Ajvar?
Traditionally, ajvar is eaten on toast with cheese for breakfast. But its uses expand beyond breakfast. I like it with roasted veggies, spread onto sandwiches in place of pesto or mayo, and tossed into pasta. Its uses are endless!
Does This Recipe Have Eggplant?
Ajvar recipes can vary by region; one thing all ajvar recipes have in common is roasted red peppers, garlic, oil, and vinegar. The Croatian version includes eggplant, which is why it is a part of this recipe. But recipes from Serbia, Bosnia, and North Macedonia will vary.
When I Fell In Love With Ajvar
I once backpacked from Warsaw to Cairo. Being a vegetarian, there was little to eat until I reached Croatia, where I discovered ajvar. It was a bright light after months of eating potatoes. (Not an exaggeration).
Did I say discovered? I mean, I fell in love with it! I could not get enough of it. When I returned to Denver, I started making it in large batches and freezing it in individual portions.
I hope you love this recipe as much as I do!
Ruth
Key Ajvar Ingredient Notes
Red Bell Peppers
Red bell peppers are the heart of ajvar. You want to choose ripe and firm peppers with a shiny skin. That’s when they’re at their best!
Eggplant
Adds creaminess and subtle flavor. (It is so subtle that people who don’t like eggplant will love this!) When shopping, you want a medium-sized eggplant with a shiny skin and no bruises.
See the recipe card for the complete list and measurements.
Instructions
Step One: Roast the Vegetables
Start by preheating your oven to 425°F (215°C). Place the whole peppers and eggplant on a parchment-lined baking sheet. Then roast for 40–60 minutes. Turn the vegetables mid-way through roasting (between 20–30 minutes). Continue to roast until the skins are blistered and charred.
Step Two: Steam and Peel the Vegetables
As soon as you take the vegetables out of the oven, use tongs to place them in a bowl. Then cover the bowl with plastic wrap or a plate and let it steam for 20–30 minutes. Then remove the vegetables, peel away the skins, and remove the seeds and stems.
Step Three: Blend the Vegetables
Add the peeled vegetables, garlic cloves, olive oil, vinegar, and salt to a food processor. Pulse until the mixture is mostly smooth, but still slightly rustic.
Step Four: Simmer
Transfer the mixture to a saucepan and simmer over low heat for 30–45 minutes. You will need to stir occasionally to avoid burning. Once the sauce is thick and glossy, you can turn off the heat. Once the ajvar has thickened and cooled, you can transfer it to a storage container.
More Mediterranean and Middle Eastern Sauces and Spreads
Variations
Red Bell Pepper Only Ajvar
Some regions only use red bell peppers. This creates a lighter flavor and thinner texture.
Spicy Ajvar
Other versions add fresh chili peppers or red pepper flakes.
Zacusca (Romanian)
Includes tomatoes, onions, and carrots.
Lutenitsa (Bulgarian)
Includes tomato and chili peppers for a sweeter, spicier spread.
How to Serve Ajvar
- Ajvar is most often served on top of crusty bread with feta or goat cheese (vegan, of course).
- Add to a traditional Mediterranean mezze platter.
- Level up your pasta and use ajvar instead of tomato sauce.
- Skip the mayo and spread it inside sandwiches or wraps.
- Lightly spoon ajvar over grilled veggies.
How to Store Ajvar
Refrigerator and Freezer: You can store ajvar in an airtight container for up to two weeks in the refrigerator or up to 3 months in the freezer.
Canning: If you want to jar ajvar for shelf storage, follow the National Center for Home Food Preservation guidelines.(https://nchfp.uga.edu/how/can)
Frequently Asked Questions
How Did It Go?
I hope you loved this Croatian ajvar as much as I do! Before you go, please leave me a rating and let me know your thoughts on this recipe. Your feedback is valuable to other readers and me.
Croatian Ajvar Recipe (Roasted Red Pepper and Eggplant Spread)
Equipment
- 1 parchement paper (one sheet)
Ingredients
- 4 medium-sized red bell peppers
- 1 medium-sized eggplant
- 3 tablespoons olive oil
- 4 garlic cloves
- 2 teaspoons white vinegar
- Salt to taste
Instructions
- Roast the Vegetables: Start by preheating your oven to 425°F (215°C). Place the whole peppers and eggplant on a parchment-lined baking sheet. Then roast for 40–60 minutes. Turn the vegetables mid-way through roasting (between 20–30 minutes). Continue to roast until the skins are blistered and charred.
- Steam and Peel the Vegetables: As soon as you take the vegetables out of the oven, use tongs to place them in a bowl. Then cover the bowl with plastic wrap or a plate and let it steam for 20–30 minutes. Then remove the vegetables, peel away the skins, and remove the seeds and stems.
- Blend the Vegetables: Add the peeled vegetables, garlic cloves, olive oil, vinegar, and salt to a food processor. Pulse until the mixture is mostly smooth, but still slightly rustic.
- Simmer: Transfer the mixture to a saucepan and simmer over low heat for 30–45 minutes. You will need to stir occasionally to avoid burning. Once the sauce is thick and glossy, you can turn off the heat. Once the ajvar has thickened and cooled, you can transfer it to a storage container.
Notes
- Ajvar is most often served on top of crusty bread with feta or goat cheese (vegan, of course).
- Add to a traditional Mediterranean mezze platter.
- Level up your pasta and use ajvar instead of tomato sauce.
- Skip the mayo and spread it inside sandwiches or wraps.
- Lightly spoon ajvar over grilled veggies.
Easy and flavorful!