Ajvar is the Balkan soul in a jar — roasted red peppers and eggplants turned into a silky, smoky spread. Whether as a dip, sandwich base, or side, it’s always made with patience and love.
Ingredients
🌶️ 1.5 kg red bell peppers (3.3 lb)
🍆 500 g eggplant (1.1 lb)
🧄 2 garlic cloves, minced
🫒 100 ml sunflower or olive oil (½ cup)
🧂 1 tsp salt
🧉 Optional: 15 ml vinegar (1 tbsp) for brightness
Preparation
1️⃣ Roast veggies: Preheat oven to 220°C (430°F). Roast whole peppers and eggplants for 35–40 minutes, turning occasionally, until blistered.
2️⃣ Steam & peel: Place roasted vegetables in a covered bowl or bag for 15 minutes. Peel off skins.
3️⃣ Blend: Remove seeds and stems. Blend flesh with garlic until smooth but textured.
4️⃣ Cook down: In a pan, heat oil and cook mixture over low heat for 30–40 minutes, stirring often. Add salt (and vinegar if using).
5️⃣ Cool & store: Let cool completely. Store in sterilized jars or serve fresh.
Total Time
🛠️ Prep: 20 min
🔥 Cook: 40 min + roast time
🕒 Total: ~1 h 30 min
Nutritional Value
🔥 60 kcal
💪 Protein: 1 g
🧈 Fat: 5 g (Saturated: 0.5 g)
🍞 Carbohydrates: 4 g
🧂 Sodium: 150 mg
Advice
The slower you cook it, the deeper the flavor. Stir with love — that’s the secret.
Status
🌶️ Silky roasted pepper spread made the Balkan way.
Smoky, rich, and ready for your bread.
#GrannyZen #AjvarLove #BalkanSauce #HomemadeGoodness
