Ajvar Roasted Pepper Spread

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Ajvar is a smoky, rich roasted red pepper spread from Serbia, traditionally prepared in autumn when sweet peppers are at their peak. Blended with roasted eggplant, garlic, and a generous pour of oil, it is served as a condiment alongside grilled meats, slathered on rustic bread, or eaten by the spoonful. The long, slow simmer concentrates the flavors into a velvety, deeply savory paste that captures the heart of Balkan home cooking.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 18 gFat
• 2 gSaturated Fat
• 19 gCarbs
• 5 gFiber
• 10 gSugar
• 3 gProtein
• 440 mgSodium
• 480 mgPotassium
• 35 mgCalcium
• 1.5 mgIron
• 125 mgVitamin C
• 310 mcgVitamin A

Ingredients

For the roasted vegetables

• 2 lbs red bell peppers (about 6 medium)
• 1 medium eggplant (about 12 oz)
• 1 small red chili pepper, optional
• 6 cloves garlic, unpeeled

For cooking the spread

• 1/3 cup sunflower oil or olive oil
• 1 1/2 tsp kosher salt, or to taste
• 1 tbsp red wine vinegar or apple cider vinegar
• 1/2 tsp granulated sugar

Directions

1. Preheat the oven to 450°F (230°C). Line a large rimmed baking sheet with foil and set aside.
2. Halve the bell peppers lengthwise, remove the stems, seeds, and ribs. Place them cut-side down on the baking sheet. Prick the eggplant all over with a fork and place it on the sheet alongside the peppers and unpeeled garlic cloves.
3. Roast for 35 to 45 minutes, until the pepper skins are deeply charred and blistered and the eggplant is completely soft and collapsed. If using a chili, add it during the last 15 minutes of roasting.
4. Transfer the peppers to a covered bowl and let them steam for 10 minutes, then slip off the charred skins. Peel the eggplant and squeeze out excess water. Squeeze the roasted garlic from its papery skins.
5. Finely chop the peppers, eggplant, and chili by hand on a cutting board, or pulse briefly in a food processor to a coarse, rustic texture. Avoid over-processing into a smooth purée.
6. Heat the oil in a wide heavy-bottomed skillet over medium heat. Add the chopped vegetables, mashed roasted garlic, salt, and sugar, and stir to combine.
7. Simmer gently for 15 to 20 minutes, stirring frequently, until the mixture thickens, darkens, and most of the liquid evaporates. The oil should glisten on the surface when the ajvar is ready.
8. Stir in the vinegar off the heat and taste for seasoning, adding more salt if needed. For a smoother spread, blend briefly with an immersion blender; for traditional texture, leave it chunky.
9. Spoon into clean jars, let cool to room temperature, then cover and refrigerate. Serve at room temperature with crusty bread, grilled meats, or as part of a meze platter.

Cook’s Notes

• Choose fully ripe, deeply colored red peppers for the sweetest, richest flavor; a mix of long pointed peppers and bell peppers is most authentic.
• Do not skip the steaming step after roasting, it loosens the skins dramatically and makes peeling effortless.
• For long storage, pack hot ajvar into sterilized jars, seal, and process in a boiling water bath for 15 minutes.
• Sunflower oil is the traditional choice in Serbia and gives a cleaner flavor than olive oil; use whichever you prefer.
• Roasting over an open flame or on a grill produces an even smokier, more complex ajvar.

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