We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 230°C. Roast the whole bell peppers, chili peppers, and halved eggplant (cut-side down) for 30–40 minutes, turning the peppers as needed, until the skins are blistered and charred and the eggplant is completely soft.
Transfer the hot peppers and chilies to a bowl and cover with a plate or lid. Let them steam for 10–15 minutes. Peel off the skins and remove the seeds, if desired. Scoop the soft eggplant flesh out of its skin.
Let the roasted vegetables drain for 20–30 minutes to remove excess liquid.
Finely chop the vegetables or pulse them in a food processor until you reach your preferred consistency.
Heat the olive oil in a pan over medium-low heat. Add the vegetable mixture and cook for 35–50 minutes, stirring regularly, until thick and glossy.
Add the minced garlic during the final 5–10 minutes of cooking. Stir in the red wine vinegar and salt to taste.
Want to keep this recipe for later? We can email it to you!
For a spicier ajvar, leave the seeds in the chili peppers.
Ajvar can be stored in an airtight container in the fridge for 4–5 days or frozen for longer storage.
Can I use a different type of pepper?
Yes, you can experiment with different types of peppers for varying flavors and heat levels.
How do I store ajvar?
Store ajvar in an airtight container in the fridge for up to 4–5 days, or freeze it for longer storage.
Can I make ajvar without a food processor?
Yes, you can finely chop the vegetables by hand if you don't have a food processor.
What can I serve ajvar with?
Ajvar is great on fresh or toasted bread, with grilled meats, or in sandwiches.
How can I adjust the spiciness?
Adjust the spiciness by adding more or fewer chili peppers, and by removing or keeping the seeds.
