Ajvar Recipe (Roasted Red Pepper and Eggplant Spread)
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This ajvar recipe is a simple roasted red pepper, eggplant, and garlic relish that blends into a rich vegan and gluten-free sauce. Enjoy it the traditional way, with homemade bread and cheese for breakfast. Or live on the wild side and enjoy ajvar sauce all day as a condiment or pasta sauce. Either way, I am sure you will fall in love with it!
Quick Answers to Your Ajvar Questions
What Is Ajvar?
Ajvar (pronounced EYE-var) is a Balkan spread made from roasted red peppers, eggplant, garlic, olive oil, and vinegar. 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 comes from the Balkans. Several countries claim it, and each of them has a slightly different variation. This red pepper sauce is a staple across Croatia, Serbia, North Macedonia, and the surrounding regions. This ajvar recipe includes eggplant and is the Croatian style.
What Do You Do With Ajvar?
Traditionally, ajvar is spread on toast and topped with cheese for breakfast. But its uses expand beyond breakfast. Ajvar can also be used as a spread, sauce, relish, or dip. I like it with roasted veggies, spread onto sandwiches in place of pesto or mayo, and tossed into pasta.
Does This Recipe Have Eggplant?
Yes, my ajvar recipe has eggplant in it. I like it because of the creamy texture it creates. However, if eggplant is not your thing, you can omit it.
When I Fell In Love With Ajvar Sauce
I once backpacked from Warsaw to Cairo. At the time, I was a vegetarian, and there was little to eat until I reached Croatia. But I will never forget discovering ajvar.
Did I say discovered? I mean, I fell in love with ajvar sauce! When I returned to Denver, I started making it in large batches and freezing it in individual portions. It is the kind of sauce or relish I like to have on hand. It goes perfect with pasta, bread and vegan cheese and so much more.
I hope you love this ajvar recipe as much as I do!
Ruth
Ajvar Sauce Ingredients
Ajvar Ingredient Notes
Red Bell Peppers
Red bell peppers are the heart of ajvar sauce. You want to choose ripe and firm peppers with shiny skin.
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.
How to Make Ajvar Sauce
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 to 60 minutes. Turn the vegetables midway through roasting (between 20 and 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 them steam for 20 to 30 minutes. 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 to 45 minutes. You will need to stir occasionally to avoid burning. Once the sauce is thick and glossy, you can turn off the heat. Let the ajvar cool; during this time, it will thicken into a relish. Once it’s at room temperature, transfer it to a storage container.
More Mediterranean and Middle Eastern Sauces and Spreads
Variations
Ajvar Made Only With Red Bell Peppers
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 Ajvar)
Includes tomatoes, onions, and carrots.
Lutenitsa (Bulgarian Ajvar)
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).
- Serve ajvar as a dip with fresh veggies.
- 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.
How to Store Ajvar
Refrigerator and Freezer: You can store ajvar in an airtight container for up to 2 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.
How Did It Go?
Before you go, please leave me a rating and a comment letting me know what you thought of this Croatian ajvar recipe.
Croatian Ajvar Recipe (Roasted Red Pepper and Eggplant Spread)
Equipment
- 1 Sheet of parchment paper
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 to 60 minutes. Turn the vegetables midway through roasting (between 20 and 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 them steam for 20 to 30 minutes. 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 to 45 minutes. You will need to stir occasionally to avoid burning. Once the sauce is thick and glossy, you can turn off the heat. Let the ajvar cool; during this time, it will thicken into a relish. Once it's at room temperature, 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!