Croatian Ajvar Recipe (Roasted Red Pepper and Eggplant Spread)

A hand dipping a chip into a green bowl filled with ajvar.

5 from 1 vote

Croatian Ajvar Recipe (Roasted Red Pepper and Eggplant Spread)

This 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 bread and cheese for breakfast. Or live on the wild side and enjoy ajvar all day as a condiment or pasta sauce.

Prep Time30

Cook Time1 30

Total Time2

Course: All Day

Cuisine: Mediterranean

Diet: Gluten Free, , Vegetarian

Servings: tablespoons

Calories: 9kcal

Author: Ruth Grindeland

Equipment

1 Baking sheet
1 parchement paper (one sheet)
1 food processor
1 medium saucepan
1 wooden spoon

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

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)

Nutrition