Ajvar spread made with roasted peppers and eggplant

Serbia · Balkan

Ajvar

A Balkan roasted pepper and eggplant relish with garlic and olive oil.

  • Balkan
  • 75 min total time
  • 6 base servings
  • 1 version

Country

Serbia

Cuisine

Balkan

Servings

6 servings

Prep

20 min

Cook

55 min

Total

75 min

1 version

Makes 6 servings.

Cool completely before storing so flavors settle.

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Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 6 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

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.

This version is plant-based.

Version

  • Vegan

Contains

  • No listed allergens for this variant.

Ingredients

  • 900 g red bell peppers
  • 450 g eggplant
  • 3 garlic cloves
  • 45 ml olive oil
  • 15 ml white vinegar
  • 7 g fine salt

Cooking method

Oven

  1. Roast vegetables

    Roast peppers and eggplant until skins are charred and flesh is soft.

  2. Peel and chop

    Peel off skins, remove seeds from peppers and chop 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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