About this recipe

Ingredients

• 🌶️ 5kg red bell peppers (meaty, ripe)
• 🍆 1kg eggplants (optional, for depth)
• 🧄 3–4 garlic cloves (optional)
• 🛢️ 250ml sunflower oil
• 🧂 Salt, to taste
• 🌶️ Optional: a chili or two for spicy ajvar

Preparation

• 1 🔥 Roast whole peppers (and eggplants) over open flame or in oven at 220°C until skin is charred.
• 2 🥵 Transfer to a bowl, cover, and let steam for 15–20 min.
• 3 ✋ Peel off skin, remove seeds and stems. Drain in a colander overnight or at least 4–5 hours.
• 4 🌀 Grind or finely chop the roasted vegetables.
• 5 🛢️ In a large pot, heat oil. Add pepper mixture and stir well.
• 6 🍲 Cook on low heat for 2–3 hours, stirring often until thick and shiny. Add garlic and salt to taste.
• 7 🔥 When oil starts to separate slightly and the spoon leaves a clear trail, ajvar is ready.
• 8 🫙 Pour hot into sterilized jars. Seal tightly. Cool under a blanket overnight.

Timing details

Nutrition

Estimated values per serving.

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