📝 About This Recipe
Known as 'Balkan Caviar,' Ajvar is a luxurious, smoky relish that captures the essence of late summer in the Balkans. This traditional recipe relies on slow-roasting red horn peppers and eggplant until they are charred and tender, then simmering them into a rich, velvety spread. It is a labor of love that rewards you with a complex balance of sweetness, smokiness, and a gentle tang that elevates everything it touches.
🥗 Ingredients
The Produce
- 10 pounds Red Horn Peppers (Kurtovska Kapija) (large, fleshy, and flat-sided for even roasting)
- 2 large Eggplant (firm and shiny)
- 5-6 cloves Garlic (finely minced into a paste)
The Emulsion
- 2 cups Sunflower Oil (neutral oil is traditional; avoid olive oil for authenticity)
- 2-3 tablespoons White Wine Vinegar (to balance the sweetness)
- 2 tablespoons Sea Salt (adjust to taste during the final simmer)
- 1 teaspoon Sugar (optional, to enhance the natural pepper sweetness)
Heat Adjustment (Optional)
- 2-3 pieces Red Chili Peppers (roasted and peeled if a spicy 'ljuti' ajvar is desired)
👨🍳 Instructions
-
1
Preheat your grill to medium-high or your oven to 450°F (230°C). If using an oven, line large baking sheets with parchment paper.
-
2
Wash and thoroughly dry the red peppers and eggplants. Place them on the grill or baking sheets.
-
3
Roast the peppers, turning occasionally, until the skin is charred and blistered on all sides (about 15-20 minutes). Roast the eggplants until they are soft and the skin is shriveled (about 30-40 minutes).
-
4
Place the charred peppers in a large bowl and cover tightly with plastic wrap or a lid. Let them steam for 15 minutes; this makes peeling effortless.
-
5
Carefully peel the skin off the peppers, remove the stems, and scrape out all the seeds. Peel the eggplants and discard the skin.
-
6
Place the cleaned pepper and eggplant flesh in a colander or a mesh strainer over a bowl. Let them drain for at least 1 hour (or overnight in the fridge) to remove excess moisture. This is crucial for a thick texture.
-
7
Grind the drained peppers and eggplant using a traditional meat grinder with a coarse plate. If you don't have one, pulse briefly in a food processor until chunky-smooth, but do not liquefy it.
-
8
Transfer the mixture to a large, wide, heavy-bottomed pot. Add the minced garlic and salt.
-
9
Begin cooking over medium-low heat. Add 1/3 of the sunflower oil and stir constantly. The secret to ajvar is 'frying' the mash rather than just boiling it.
-
10
As the mixture absorbs the oil, gradually add the remaining oil in stages. Continue to stir frequently with a wooden spoon to prevent scorching.
-
11
Simmer for 2 to 2.5 hours. The ajvar is ready when it reaches a thick, jam-like consistency and you can draw a spoon across the bottom of the pot and see a clear trail.
-
12
Stir in the vinegar and sugar during the last 10 minutes of cooking. Taste and adjust salt if necessary.
-
13
Sterilize your glass jars in the oven at 212°F (100°C). Pour the hot ajvar into the warm jars, leaving a half-inch of headspace.
-
14
Optional: Top the jar with a thin layer of hot oil to create a seal, then screw on the lids. Let them cool slowly wrapped in a blanket to self-seal.
💡 Chef's Tips
Use 'Kurtovska Kapija' or similar flat-sided red peppers; they have more flesh and less water than standard bell peppers. Never skip the draining step; excess water will result in a runny ajvar that takes twice as long to cook. Always stir with a wooden spoon; it is the traditional tool and helps you feel the bottom of the pot to prevent burning. If your ajvar looks dull, add a bit more oil; the oil should emulsify to give the spread a glossy, vibrant orange-red sheen. For a smoother 'creamy' style, use a finer grind; for 'village' style, keep the pieces slightly larger.
🍽️ Serving Suggestions
Slather generously over warm, crusty sourdough or traditional Balkan Lepinja bread. Serve as a side dish alongside grilled meats like Ćevapi or Pljeskavica. Dollop onto a cheese board featuring sharp feta, aged gouda, and smoked meats. Use it as a base sauce for a unique 'Balkan-style' pizza or flatbread. Stir a spoonful into scrambled eggs or an omelet for a smoky breakfast kick.