Homemade Ajvar (Aivar)
Capture the vibrant flavors of the Balkans with this Homemade Ajvar (Aivar) recipe, a rich and smoky red pepper and eggplant spread that’s as versatile as it is delicious. Made from roasted red bell peppers, tender eggplants, garlic, and a touch of olive oil, vinegar, sugar, and salt, this ajvar boasts a luxuriously smooth texture and perfectly balanced taste. The vegetables are roasted to perfection, peeled, and blended into a luscious mixture before being slow-cooked for depth of flavor. Whether slathered on warm bread, served as a dip, or used as a condiment for grilled meats, this traditional ajvar is the ultimate homemade spread that will bring a burst of Mediterranean sunshine to your table. Plus, it’s easy to store in sterilized jars, making it perfect for meal prepping or gifting.
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Ingredients
- 2 kg red bell peppers
- 1 kg eggplants
- 4 garlic cloves
- 120 ml olive oil
- 30 ml white vinegar
- 10 g salt
- 5 g sugar
Directions
Step 1
Preheat your oven to 220°C (428°F).
Step 2
Wash and dry the red bell peppers and eggplants. Place them on a baking sheet lined with parchment paper and roast in the preheated oven for about 45 minutes or until the skins are blistered and charred, turning them halfway through.
Step 3
Remove the vegetables from the oven and transfer them into a large bowl. Cover the bowl with plastic wrap or a lid to let them steam for about 15 minutes; this will make it easier to peel the skins.
Step 4
After steaming, carefully peel the skins off the peppers and eggplants. Remove the seeds and stems from the peppers, and cut both the peppers and eggplants into smaller pieces.
Step 5
In a large food processor or blender, combine the peeled peppers, eggplants, garlic cloves, olive oil, white vinegar, salt, and sugar. Blend until smooth and well-combined.
Step 6
Transfer the mixture to a large saucepan and cook over medium heat for about 60 minutes, stirring occasionally to avoid sticking or burning. The mixture should become thick and the flavors should meld together nicely.
Step 7
If the ajvar becomes too thick while cooking, you can add a little more olive oil to reach the desired consistency.
Step 8
Once cooked, taste and adjust seasoning if necessary. Remove the ajvar from heat and let it cool slightly.
Step 9
Pour the ajvar into sterilized jars while still warm, seal tightly, and let them cool at room temperature. Once cooled, store in the refrigerator and consume within a month.
Step 10
Enjoy the ajvar as a spread on bread, a dip for vegetables, or a condiment alongside your favorite meat dishes.
Nutrition Facts
| Serving size | 3170.8 grams (3170.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1932 |
| Total Fat 120.50g | 154% |
| Saturated Fat 19.60g | 98% |
| Polyunsaturated Fat 10.80g | |
| Cholesterol 0mg | 0% |
| Sodium 4030mg | 175% |
| Total Carbohydrate 185.40g | 67% |
| Dietary Fiber 72.90g | 260% |
| Total Sugars 105.10g | |
| Protein 31.00g | 62% |
| Vitamin D 0IU | 0% |
| Calcium 251mg | 19% |
| Iron 12mg | 67% |
| Potassium 6583mg | 140% |
Source of Calories