Ajvar is a simple roasted red pepper and eggplant condiment which can be slathered on meats, veggies, bread, in pastas or literally anything.
Ajvar is a versatile condiment that comes from the Balkan region with an earthy taste and a vibrant orange red color. Its origins can be traced to the Balkan Peninsula, particularly Serbia but also has its roots in North Macedonia, Croatia, Bosnia and Herzegovina, Montenegro and Albania.
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Ajvar: A Taste of Balkans
The word Ajvar comes from the Turkish word “Havyar” which translates to “Caviar”. Making Ajvar is traditionally a family affair where people come together and prepare and store ajvar in jars to be enjoyed throughout the year.
This Serbian condiment has a sweet and smoky taste, similar to Baba Ganoush. The red bull’s horn peppers can either be charred over a grill or in the oven until the skins are blistered. Roasted peppers and eggplant bring out the smoky flavor while the eggplant contributes to the creamy texture.
Ajvar can be used as a dip, sauce for pizzas or pastas or a spread. It's usually eaten with Lepinja which is a Balkan flatbread and cevapi which are grilled sausages. You can also make Cevapi slider or Ajvar Pasta for a burger fusion or pasta fusion dish.
Ingredients
- Red bell peppers: Ajvar is traditionally made with red bull’s horn peppers which are curved and look like a horn but you can use red bell peppers as they are readily available. The peppers add a sweet and smoky flavor once roasted.
- Eggplant: Eggplant adds a mild and earthy flavor which does not overpower the bell peppers. It also contributes to the creaminess in the ajvar.
- Garlic: Garlic adds an aromatic essence, and bold and savory element to the ajvar.
- Extra-virgin olive oil: It adds a rich and fruity flavor profile while bringing a luxurious and smooth texture contributing to that Mediterranean flair.
- White vinegar: Vinegar adds acidity which complements the sweetness of the peppers.
- Kosher salt: Salt brings out the natural flavors of all the roasted ingredients.
- Black pepper: Black pepper imparts a slight pungent flavor which helps elevate the ajvar along with the garlic.
See recipe card for quantities.
Walk through the Recipe
Let’s start preparing ajvar.
Begin by cutting and scoring the eggplant along the skin side with a fork. Place the eggplant, red peppers and garlic in a baking dish and broil in the oven on high.
Rotate the red peppers and eggplant occasionally for an even broil on all sides. Remove from the oven once the skin is charred black.
We then place the charred eggplants and peppers in a bowl and cover it with a plastic wrap. This will allow the peppers and eggplant to steam and lock in the flavors.
After 10 minutes, peel and discard the skin from the eggplant, peppers and garlic. Get rid of the seeds and inner core from the red peppers too. Add all the remaining ingredients in the blender with eggplant, garlic and peppers and blend until you get a smooth sauce.
Your Ajvar sauce is now ready. You can alternatively choose to cook the ajvar in a saucepan for 15 to 20 minutes to achieve a thick consistency.
Tips
- Broil method: Place the eggplants and bell peppers close to the broiler in your oven as you want to burn the eggplant and peppers until black and not bake the vegetables.
- Steam in bowl: Avoid skipping this step as it will lock in the flavor and also help in removing the skin from the peppers and eggplant easily.
- Enhancing flavor: Adding a dash of lemon will brighten up the flavor by adding a slight citrus note. Also, adding in fresh herbs like parsley or cilantro will add a refreshing contrast.
- Additional step: This is a completely optional step where you can either choose to leave the Ajvar after blending or cook over heat with olive oil for a rich and thick texture.
FAQs
You can store Ajvar in a sealed container for up to a week in the refrigerator or in a freezer for a longer shelf life.
It can be served both hot or cold. It can be served as a side with grilled meats, in marinades or cooked as a pasta sauce.
Yes, Ajvar is vegan and gluten-free as it mainly consists of roasted vegetables, olive oil and spices.
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- Jerk Shrimp Pasta (Rasta Pasta Recipe)
Recipe
Ajvar
Ingredients
- 5 red bell peppers
- 1 medium eggplant
- 4 cloves garlic
- 4 tablespoon extra-virgin olive oil
- 1 tablespoon white vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cut the eggplant in half from the top and pierce the skin with a fork. Place the eggplant, garlic and red peppers in a baking dish and broil for 15 to 20 minutes until charred. Rotate the peppers and eggplant occasionally for a nice even char on all sides.
- Place the charred eggplants and peppers in a bowl, cover it with a plastic wrap and let it steam for 10 minutes. After steaming, peel and discard the skin of the eggplant, and discard the seeds, core and skin from the peppers.
- Blend the bell peppers, eggplant, garlic, olive oil, vinegar, salt and pepper to a smooth paste. Adjust the salt if required and it's ready.
- Optional: Cook the Ajvar in a saucepan for 15 to 20 minutes to achieve a thick consistency.
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