Roasted red pepper and eggplant spread
Ajvar is a Balkan staple spread made from roasted red peppers and eggplant, blended into a smooth, aromatic condiment served with bread, cheese, and meats throughout Albanian cuisine.
Serves 8
Place whole peppers and eggplants on oven rack at 400°F (200°C). Roast for 35-40 minutes until charred and soft, turning occasionally.
Transfer vegetables to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off charred skin and discard seeds.
Place roasted peppers and eggplant, minced garlic, olive oil, and vinegar in a food processor. Pulse until chunky-smooth consistency.
Taste and adjust seasoning with salt, pepper, and additional vinegar if desired. Serve with crusty bread, cheese, and cured meats.
Choose thick-walled peppers that roast evenly
Don't over-process—aim for chunky texture
Makes excellent condiment to store in jars
Add roasted walnuts for crunch
Include hot chili peppers for spice
Blend until completely smooth for spreadable consistency
Store in airtight container refrigerated for 1 week or freeze for 2 months
Ajvar is a beloved Balkan condiment tradition, appearing at nearly every meal and celebration, representing the harvest of summer vegetables.
Yes, though fresh roasted has superior flavor. Drain jarred peppers well first.
Not spicy unless you add hot peppers. Flavor is sweet and smoky.
Per serving · 8 servings total
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