Homemade Ajvar

Unleash the rich, smoky flavors of the Balkans with this Homemade Ajvar recipe, a traditional roasted red pepper and eggplant spread that’s perfect as a dip, relish, or sandwich spread. Made with oven-roasted red bell peppers and eggplant, this recipe captures the essence of earthy, smoky vegetables elevated with garlic, olive oil, and a hint of vinegar for tanginess. Slow-cooked to perfection, this velvety yet slightly chunky condiment pairs beautifully with freshly baked bread, grilled meats, or cheese platters. With just a few simple ingredients and a bit of patience, you can create a batch of this vibrant, homemade ajvar that keeps your fridge stocked with Mediterranean-inspired flavor for up to two weeks. Perfect for entertaining or everyday indulgence, this recipe is both versatile and irresistibly delicious.

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 8

Ingredients

• 2 kilograms red bell peppers
• 1 kilogram eggplant
• 6 cloves garlic cloves
• 120 milliliters olive oil
• 30 milliliters white vinegar
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon ground black pepper

Directions

Step 1

Preheat your oven to 220°C (428°F).

Step 2

Wash and dry the red bell peppers and eggplant.

Step 3

Place the red bell peppers and eggplant on a baking sheet lined with parchment paper.

Step 4

Bake in the preheated oven for 35-40 minutes, or until the skin of the peppers is blistered and the eggplant is soft.

Step 5

Remove the vegetables from the oven and place the red peppers in a bowl. Cover the bowl with a plate or plastic wrap and let them steam for about 15 minutes. This will make it easier to peel them.

Step 6

While the peppers are steaming, peel the eggplant and place the flesh in a food processor.

Step 7

Peel the skins off the red bell peppers, remove the seeds, and add them to the food processor with the eggplant.

Step 8

Add the garlic cloves to the food processor as well.

Step 9

Process the mixture until smooth but still slightly chunky if you like some texture.

Step 10

Transfer the mixture to a large saucepan over medium heat.

Step 11

Add the olive oil, white vinegar, salt, sugar, and black pepper to the saucepan.

Step 12

Stir well and cook the mixture on low heat for about 60-90 minutes, stirring occasionally, until the ajvar thickens to your desired consistency.

Step 13

Taste the ajvar and adjust seasoning if necessary.

Step 14

Once cooked, allow it to cool, then transfer it to sterilized jars.

Step 15

Store the ajvar in the refrigerator for up to 2 weeks. Serve cold or at room temperature as a relish or spread.

Nutrition Facts

Serving size	3180.3 grams (3180.3g)

Amount per serving	% Daily Value*
Calories	1969

Total Fat 120.60g	155%
Saturated Fat 19.70g	99%
Polyunsaturated Fat 11.60g
Cholesterol 0mg	0%
Sodium 6064mg	264%
Total Carbohydrate 192.30g	70%
Dietary Fiber 75.20g	269%
Total Sugars 112.60g
Protein 32.10g	64%

Vitamin D 0IU	0%
Calcium 261mg	20%
Iron 13mg	69%
Potassium 6803mg	145%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 6.5%

Carbs: 38.8%