About this Dish
A smoky roasted red pepper and eggplant relish, spread thick on bread.
History & Origin
Ajvar is made each autumn across Serbia in huge communal batches, roasted peppers slow-cooked down into a rich, smoky spread for the winter ahead.
IngredientsServes 4
🫑Red bell peppers, 1.5kg (about 6 large)
🍆Eggplant, 500g (1 large)
🧄Garlic cloves, 4 peeled
🫒Sunflower oil, 80ml
🧂Salt, 1.5 tsp
🌶️Hot chili pepper, 1 small (optional, for heat)
🍶White wine vinegar, 1 tbsp
🖤Black pepper, 0.5 tsp freshly ground
Method
1
Preheat your oven to 220°C (430°F). Place the whole red peppers and eggplant directly on a baking tray and roast for 40-45 minutes, turning once halfway, until the skins are deeply charred and blistered.2
Transfer the roasted vegetables into a large bowl and cover tightly with cling film or a lid. Let them steam for 20 minutes — this makes peeling much easier.3
Peel off all the charred skins from the peppers and eggplant and discard them. Remove the pepper stems and seeds, and roughly chop the flesh. Squeeze out any excess liquid from the eggplant.4
Place the peeled vegetables, garlic, and chili (if using) into a food processor and pulse until you get a chunky, textured paste — do not blend it completely smooth, you want some body.5
Heat the sunflower oil in a wide, heavy-bottomed pan over medium heat. Add the pepper and eggplant paste and stir well to combine. Season with salt and black pepper.6
Cook the mixture uncovered for 30-45 minutes, stirring frequently, until it darkens in colour, thickens considerably, and the oil begins to separate slightly around the edges. Stir in the vinegar in the last 5 minutes.7
Taste and adjust seasoning. Spoon into sterilised jars while hot or allow to cool completely before serving spread thickly on crusty bread.User Reviews
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