Roasted Red Pepper and Eggplant Spread (Ajvar)
This post may contain affiliate links. Please read my Privacy Policy for details.
Roasted red pepper and eggplant spread, known as ajvar in Croatia, has a rich, smoky flavor. It is highly versatile. My favorite way to eat it is with bread, cheese, and olives as a mezza dip. It takes sandwiches to a new level, surpassing mustard or mayo every time!
Ajvar (EYE-var) is a roasted red pepper and eggplant spread that is popular in the Balkans. It is so popular that it is nicknamed ‘Balkin Caviar’ (that always makes me smile!). Another name is winter food. That is because it is jarred in the fall and enjoyed in the winter.
There can be slight ingredient differences from region to region. Some recipes use only red peppers; others add eggplant or chili pepper. However, they all share one ingredient: the deep flavor of roasted red peppers!
I first tried ajvar in the middle of a six-month backpacking trip. It was love at first bite! I usually have it for breakfast with toast and cheese (the Balkan style), spread it on sandwiches (goodbye, mayo), toss it with pasta, or use it as a dip. When I go to parties, I like to bring a trio of dips for veggies, including Croatian ajvar, dairy-free tzatziki, and vegan ranch cottage cheese dip.
Ajvar Cliff Notes
EASE: Easy
CUISINE: Croatia/Balkans
COURSE: All Day
TIME: 1 hour and 30 minutes
Ingredients
- Red Bell Peppers: They’ll form the primary flavor and color base, offering sweetness and a vibrant red hue to the ajvar.
- Eggplant: Create a creamy texture.
- Olive oil: Combines the ingredients into a smooth texture.
- Garlic cloves: Adds flavor a sharp flavor.
- White vinegar: Balances the flavors and adds a tangy note.
See recipe card for the complete list and measurements.
Instructions
Step One: Prepare the Vegetables
- Preheat Oven: Preheat your oven to 425°F (215°C). Line a baking tray with parchment paper.
- Roast Vegetables: Place the red peppers and eggplant on the prepared tray. Roast in the oven at 425°F for 40-60 minutes or until the pepper skins are significantly charred.
- Cool and Steam: Transfer the baked eggplant and peppers to a bowl and cover it with plastic wrap to trap steam. Let them cool for 20-30 minutes. This step makes removing the skins easier.
- Peel Skins: Remove the plastic wrap and peel the skins from the eggplant and peppers. They should peel off easily with your hands or a small paring knife. Discard the skins, cores, and seeds.
Step Two: Blend the Ingredients
- Place the peeled eggplant, peppers, garlic, olive oil, white vinegar, and salt in a food processor and pulse until smooth.
Step Three: Simmer and Serve
- Simmer: Transfer the mixture to a saucepan and simmer over low heat for 30-60 minutes, stirring constantly until thickened.
- Serve: Remove from heat. Ajvar is served at room temperature or cold. See notes for serving ideas.
Traditional Puree Method: Process the tomatoes through a meat grinder for an authentic ajvar texture.
Traditional Cooking Method: Traditional ajvar is made by wood-firing peppers and eggplants. To mimic that same smokey flavor, cook ajvar on an outdoor grill.
Variations
Various versions of ajvar exist across the Balkans. Zacusca and Lutenitsa are two well-known variations. Add these ingredients to make the variations.
- Zacusca (Romanian) – Tomatoes, onions, and carrots are added to the roasted red peppers and eggplant.
- Lutenitsa (Bulgarian) – Pimento peppers (chile peppers) and tomato sauce are added to the roasted red peppers and eggplant.
- Red Pepper Only Ajvar – Another popular version of this recipe is one without eggplant.
My Favorite Pairings
More Mediterranean Recipes
If you tried this ajvar recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.
Roasted Red Pepper and Eggplant Spread (Ajvar)
Equipment
- 1 Parchment paper (One sheet)
Ingredients
- 4 medium-sized red bell peppers
- 1 medium-sized eggplant
- 3 tablesppons olive oil
- 4 garlic cloves
- 2 teaspoons white vinegar
- Salt to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (215°C). Line a baking tray with parchment paper.
- Roast Vegetables: Place the red peppers and eggplant on the prepared tray. Oven roast at 425°F for 40-60 minutes, or until the pepper skins are significantly charred.
- Cool and Steam: Transfer the baked eggplant and peppers to a bowl and cover it with plastic wrap to trap steam. Let them cool for 20-30 minutes. This step makes removing the skins easier.
- Peel Skins: Remove the plastic wrap and peel the skins from the eggplant and peppers. They should peel off easily with your hands or a small paring knife. Discard the skins, cores, and seeds.
- Process Ingredients: Place the peeled eggplant, peppers, garlic, olive oil, white vinegar, and salt into a food processor. Pulse until smooth.
- Simmer: Transfer the mixture to a saucepan and simmer over low heat for 30-60 minutes, stirring constantly until thickened.
- Serve: Remove from heat. Ajvar is served at room temperature or cold. See notes for serving ideas.
Notes
Notes
- Storage: Store in the refrigerator in an airtight container for up to two weeks.
- Serving Suggestions:
- Serve with crusty bread, toast, or crackers. Add feta or goat cheese for extra flavor.
- Use it as a dip and serve with fresh vegetables.
- Serve ajvar on a mezze platter alongside other Mediterranean dips, such as hummus, tzatziki, baba ganoush, olives, feta cheese, and pita bread.
- Spread ajvar on sandwiches or wraps instead of mayo, mustard, or pesto.
- Use ajvar as a salad dressing, either mixed directly into the salad or drizzled on top for a unique and flavorful twist.
- Use as a sauce on pizza or pasta.
Easy and flavorful!