Ajvar Macedonian Pepper Spread

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Ajvar is North Macedonia's signature roasted red pepper relish, slowly cooked with eggplant and garlic until thick, smoky, and deeply savory. It is traditionally scooped onto warm bread, served alongside grilled meats, or spooned over baked potatoes. A little goes a long way thanks to its concentrated sweet pepper flavor.

Nutrition Facts

Per serving (estimated)

• 180 kcalCalories
• 10 gFat
• 1.5 gSaturated Fat
• 20 gCarbs
• 7 gFiber
• 11 gSugar
• 3 gProtein
• 610 mgSodium
• 600 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 150 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the spread

• 6 large red bell peppers (about 2 lb / 900 g, fully ripe)
• 1 medium eggplant (about 12 oz / 340 g)
• 5 medium garlic cloves, peeled
• 4 tbsp sunflower oil (divided)
• 1 1/4 tsp fine sea salt, plus more to taste
• 1 tsp sweet paprika
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 tbsp red wine vinegar

Directions

1. Char the peppers directly over a gas flame or under a broiler, turning often, until the skins are blackened and blistered on all sides, about 10 minutes. Transfer to a covered bowl to steam for 15 minutes so the skins loosen.
2. While the peppers steam, prick the eggplant all over with a fork and roast it over the flame or on a grill, turning, until the skin is charred and the flesh feels very soft, about 12 to 15 minutes. Set aside to cool.
3. Peel the blackened skins off the peppers and the eggplant under running water; pull off the stems and scrape out the pepper seeds. Drain the peeled vegetables in a colander for 10 minutes, pressing gently to release excess liquid.
4. Finely mince the roasted peppers and eggplant by hand or pulse briefly in a food processor until you have a coarse, spoonable texture — not a puree. Transfer to a wide skillet or saucepan.
5. Stir in the minced garlic, 3 tablespoons of the sunflower oil, the salt, paprika, and red pepper flakes. Cook over medium-low heat, stirring frequently, for 18 to 22 minutes, until the mixture thickens noticeably, oil begins to separate at the edges, and the color deepens to a rich rusty red.
6. Off the heat, stir in the remaining 1 tablespoon of sunflower oil and the red wine vinegar. Taste and adjust salt. Cool to room temperature, then transfer to a jar, cover with a thin layer of oil on top, and refrigerate at least 4 hours before serving.
7. Serve chilled or at room temperature with crusty bread, grilled sausages, feta cheese, or as a condiment alongside roasted meats.

Cook’s Notes

• Choose deeply ripe, glossy red peppers for the sweetest flavor and the brightest color; avoid green or under-ripe peppers which make a bitter ajvar.
• Roasting over an open flame gives the signature smoky notes you cannot replicate under a broiler alone.
• For a longer shelf life, spoon the warm spread into sterilized jars, top with a 1/2 cm layer of oil, and keep refrigerated for up to 3 weeks.
• Add 1 finely chopped hot chili with the garlic if you want the spicier southern Macedonian style known as 'ljuto ajvar'.
• Always stir in the final tablespoon of oil and the vinegar off the heat to keep the spread glossy and preserve the fresh pepper aroma.

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