Ajvar Recipe
A roasted red pepper spread with hints of eggplant and garlic
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Ingredients
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Vegetables
Condiments
Method
Preparation
- 1
Roast the Vegetables
Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds and stems. Place the peppers and the whole eggplant on a baking sheet. Drizzle with olive oil and roast for about 30-35 minutes until the skins are charred and the vegetables are soft.
- 2
Prepare the Garlic
While the vegetables are roasting, peel the garlic cloves. You can roast them alongside the other vegetables or sauté them in a small pan with a little olive oil until golden and fragrant.
Blending
- 3
Remove Skins
Once the vegetables are roasted, remove them from the oven and let them cool slightly. Peel the skins off the red peppers and the eggplant.
- 4
Blend Ingredients
In a food processor, combine the roasted red peppers, eggplant, garlic, vinegar, salt, and black pepper. Blend until smooth or to your desired consistency.
Finishing Touches
- 5
Adjust Seasoning
Taste the ajvar and adjust the seasoning with more salt, pepper, or vinegar if needed. You can also add more olive oil for a creamier texture.
- 6
Serve
Transfer the ajvar to a serving bowl. It can be served warm or at room temperature with bread, crackers, or as a side dish.
