Serbian Roasted Red Pepper Ajvar

Ajvar is a beloved Serbian condiment made from fire-roasted red bell peppers and eggplant, blended into a rich, smoky, and slightly tangy sauce. Traditionally prepared over an open flame, this vibrant spread is a staple in Balkan cuisine, often served with grilled meats, fresh bread, or as a dip. The roasting process enhances the natural sweetness of the peppers while the eggplant adds depth and creaminess. Garlic, vinegar, and oil round out the flavors, creating a versatile sauce that can be enjoyed warm or chilled. Whether used as a spread, a side, or a flavorful base for other dishes, Ajvar is a true celebration of simple ingredients transformed through time-honored techniques.

Image for Serbian Roasted Red Pepper Ajvar

Ingredients (Approximately 2 cups (480 ml))

2 pounds (900 g) red bell peppers (about 5 medium peppers)
1 medium eggplant (about 3/4 pound or 340 g)
5 teaspoons (15 g) freshly minced garlic (about 5 medium cloves)
1/4 cup (60 ml) sunflower or olive oil
1 tablespoon (15 ml) white vinegar
1 teaspoon (5 g) kosher salt, plus more to taste
Freshly ground black pepper, to taste

Nutrition Information (per 100g)

Calories: 80
Fat: 6
Protein: 1
Carbohydrates: 6
Fiber: 2

Directions

Preparing the Grill

1. Light one chimney full of charcoal. Once fully lit and covered with gray ash, pour the coals onto one side of the charcoal grate. Set the cooking grate in place, cover the grill, and allow it to preheat for 5 minutes. Clean and oil the grilling grate.

Roasting the Peppers

2. Place the red bell peppers directly over the hot side of the grill. Cook, turning occasionally, until the skins are blackened and blistered all over, about 10 to 15 minutes. Transfer the peppers to a large bowl, cover with plastic wrap, and let them steam until cool enough to handle, about 20 minutes. Peel off the charred skin, remove the seeds and cores, and set aside.

Roasting the Eggplant

3. Pierce the eggplant skin all over with a fork. Place the eggplant on the cooler side of the grill, cover, and cook until the skin darkens and wrinkles and the flesh becomes uniformly soft, about 30 minutes, turning halfway through for even cooking. Remove from the grill and let cool for 10 minutes. Trim the top off the eggplant, split it lengthwise, and scoop out the flesh with a spoon, discarding the skin.

Blending the Ingredients

4. Place the roasted red peppers, eggplant pulp, and minced garlic in a food processor fitted with a steel blade. Pulse until roughly chopped. Add the oil, vinegar, and salt, then pulse again until incorporated and the mixture is finely chopped.

Cooking the Ajvar

5. Transfer the mixture to a medium saucepan. Bring to a gentle simmer over medium-high heat, then reduce to medium-low and cook for 30 minutes, stirring occasionally. Remove from heat and season with additional salt and black pepper to taste.

Serving and Storing

6. Let the Ajvar cool to room temperature before serving. Store in an airtight container in the refrigerator for up to 2 weeks.

Cookix's Secrets

Alternative Cooking Method

Instead of grilling, roast the peppers and eggplant in the oven at 450°F (230°C) until charred and softened.

Flavor Enhancements

Mix in a tablespoon of finely chopped fresh parsley or basil for added freshness.

Ingredient Substitutions

Replace white vinegar with lemon juice for a slightly brighter acidity.

Roasting Technique

For an authentic smoky flavor, roast the peppers and eggplant over an open flame or a wood-fired grill.

Seasonal Tweaks

For a winter variation, add a touch of smoked paprika to mimic the grilled smokiness.

Spicy Version

Add a roasted chili pepper or a teaspoon of red pepper flakes for a fiery kick.

Storage

Ajvar tastes even better after a day or two as the flavors meld. Store in the refrigerator and let it come to room temperature before serving.

Texture Control

For a chunkier Ajvar, pulse the ingredients less in the food processor. For a smoother consistency, blend longer.

Ask Cookix, your sous-chef