Country
Serbia
Serbia · Balkan
Ajvar
A Balkan roasted pepper and eggplant relish with garlic and olive oil.
- Balkan
- 75 min total time
- 6 base servings
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Servings
Adapted for 6 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings: 6 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
A Balkan roasted pepper and eggplant relish with garlic and olive oil.
The classic recipe is naturally vegan.
This version
- Classic
- Vegan
- Vegetarian
Version
Contains
Ingredients
- 900 g red bell peppers
- 450 g eggplant
- 3 garlic cloves
- 45 ml olive oil
- 15 ml white vinegar Check the label of white vinegar if you need to avoid sulphites.
- 7 g fine salt
Estimated nutrition
Estimated values may vary depending on brands, ingredient sizes and cooking method.
| Nutrient | Per serving | Estimated total for 6 servings |
|---|---|---|
| Energy | ≈ 128 kcal | ≈ 770 kcal |
| Protein | ≈ 2.4 g | ≈ 14.1 g |
| Carbs | ≈ 13.9 g | ≈ 83.5 g |
| Fat | ≈ 7.4 g | ≈ 44.6 g |
| Fiber | ≈ 5.4 g | ≈ 32.6 g |
| Sugars | ≈ 8.9 g | ≈ 53.6 g |
| Salt | ≈ 1.2 g | ≈ 7.1 g |
View ingredient breakdown
Estimated contribution by ingredient
- red bell peppers
- Energy
- ≈ 47 kcal≈ 279 kcal
- Protein
- ≈ 1.5 g≈ 9.0 g
- Carbs
- ≈ 9.0 g≈ 54.0 g
- Fat
- ≈ 0.5 g≈ 2.7 g
- Salt
- ≈ 0.0 g≈ 0.1 g
- eggplant
- Energy
- ≈ 19 kcal≈ 113 kcal
- Protein
- ≈ 0.8 g≈ 4.5 g
- Carbs
- ≈ 4.4 g≈ 26.5 g
- Fat
- ≈ 0.2 g≈ 0.9 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- garlic cloves
- Energy
- ≈ 2 kcal≈ 13 kcal
- Protein
- ≈ 0.1 g≈ 0.6 g
- Carbs
- ≈ 0.5 g≈ 3.0 g
- Fat
- ≈ 0.0 g≈ 0.0 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- olive oil
- Energy
- ≈ 60 kcal≈ 362 kcal
- Protein
- ≈ 0.0 g≈ 0.0 g
- Carbs
- ≈ 0.0 g≈ 0.0 g
- Fat
- ≈ 6.8 g≈ 41.0 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- white vinegar
- Energy
- ≈ 0 kcal≈ 3 kcal
- Protein
- ≈ 0.0 g≈ 0.0 g
- Carbs
- ≈ 0.0 g≈ 0.0 g
- Fat
- ≈ 0.0 g≈ 0.0 g
- Salt
- ≈ 0.0 g≈ 0.0 g
- fine salt
- Energy
- ≈ 0 kcal≈ 0 kcal
- Protein
- ≈ 0.0 g≈ 0.0 g
- Carbs
- ≈ 0.0 g≈ 0.0 g
- Fat
- ≈ 0.0 g≈ 0.0 g
- Salt
- ≈ 1.2 g≈ 7.0 g
Cooking method
Oven
- Roast vegetables
Roast peppers and eggplant until skins are charred and flesh is soft.
- Peel and chop
Peel off skins, remove seeds from peppers and chop or blend the flesh.
Frequently asked questions
How long does ajvar keep in the fridge?
Store in a clean airtight jar and use within 4 to 5 days.
Can I blend ajvar smooth?
Yes. Blend briefly for a smoother spread or leave rustic for texture.
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