Ajvar (Balkan Roasted Red Pepper Relish)

Name: Ajvar (Balkan Roasted Red Pepper Relish)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 people
Ingredients: 4 lb red peppers; 1 lb eggplant; 1¼ cup vegetable oil; 3 tablespoons vinegar; 2 cloves garlic; 2 teaspoons salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
8 people
Course
Appetizer, Condiments
Cuisine
Vegan, Balkan

Ajvar (Balkan Roasted Red Pepper Relish)

Heidi Matthews

Report

Ajvar is an easy to make and deliciously tangy eggplant and red bell pepper spread that is popular throughout the Balkans.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

4 lb red peppers
1 lb eggplant
1¼ cup vegetable oil
3 tablespoons vinegar
2 cloves garlic
2 teaspoons salt

Add to Shopping List

Instructions

Poke a few holes in the eggplants, and roast them on a grill (ideally) or in the oven until soft and charred, about 30 to 40 minutes.
Repeat the same operation with the peppers.
Place the eggplants and the peppers in separate bowls, covered with plastic wrap. Let cool for at least 1 hour.
Remove all the charred peel and seeds from the peppers and wash them well.
Remove the peel of the eggplants with a knife.
Place the eggplant, pepper, garlic cloves into a food processor (or a food mill) and pulse a few times until they are finely chopped.
Heat the oil in a large pot. Add the mixture and stir with a wooden spoon. Add salt and vinegar.
Cook over low to medium heat for at least 2 hours, stirring occasionally so the ajvar doesn’t stick to the bottom of the pan.
The end result can be canned, or stored in the fridge and consumed within a week.