📝 About This Recipe
Known as 'Balkan Caviar,' Ajvar is a luxurious, velvety spread born from the heart of Serbian and Macedonian traditions. This vibrant crimson relish captures the essence of late summer by slow-roasting red horn peppers and creamy eggplants until they achieve a deep, smoky sweetness. It is a labor of love that rewards the senses with a complex balance of charred earthiness and silky, olive oil-enriched texture.
🥗 Ingredients
The Produce
- 10 large Red Bell Peppers (preferably firm and fleshy; traditionalists use 'Kurtovska kapija' variety)
- 2 medium Eggplant (firm with shiny skin)
- 4-5 cloves Garlic (finely minced)
- 1-2 pieces Red Chili Pepper (optional, for a spicy kick)
The Emulsion & Seasoning
- 1 cup Sunflower or Light Olive Oil (added gradually during the reduction)
- 2 tablespoons White Wine Vinegar (to provide necessary acidity)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1 teaspoon Sugar (to balance the acidity of the vinegar)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 475°F (245°C) or fire up an outdoor grill. Line two large baking sheets with parchment paper or foil.
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2
Wash and dry the peppers and eggplants. Prick the eggplants a few times with a fork to prevent them from bursting.
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3
Place the whole peppers and eggplants on the baking sheets. Roast for 30-40 minutes, turning them occasionally, until the skins are charred and blistered and the flesh feels soft.
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4
Remove the vegetables from the oven. Immediately place the hot peppers into a large bowl and cover tightly with plastic wrap or place them in a sealed paper bag for 15 minutes; the steam will make peeling effortless.
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5
Once cooled enough to handle, peel the charred skin off the peppers. Remove the stems and carefully scrape out all the seeds. It is vital to remove as many seeds as possible for a smooth texture.
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6
Slice the roasted eggplants in half and scoop out the soft, smoky flesh with a spoon, discarding the skin.
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7
Place the peeled peppers and eggplant flesh in a colander over a bowl and let them drain for at least 30 minutes. Removing excess water is the secret to a thick, rich spread.
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8
Finely mince the drained vegetables. For a traditional texture, use a meat grinder; for a modern approach, pulse them in a food processor until you reach a coarse, jam-like consistency (do not liquefy).
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9
Transfer the vegetable mash to a large, wide heavy-bottomed pot over medium-low heat.
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10
Begin the 'slow fry' process. Add about 1/3 of the oil and stir constantly. As the vegetables absorb the oil, gradually add the remaining oil over the next 60-90 minutes.
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11
Stir in the minced garlic, salt, sugar, vinegar, and black pepper after the first hour of cooking.
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12
Continue simmering and stirring until the Ajvar is thick and creamy. You know it is ready when you can draw a wooden spoon across the bottom of the pot and it leaves a clear trail.
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13
Taste and adjust seasoning. If you prefer more heat, add finely minced roasted chili peppers at this stage.
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14
Sterilize glass jars and pour the hot Ajvar into them, leaving 1/2 inch of headspace. Wipe the rims and seal tightly.
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15
Allow to cool completely at room temperature before refrigerating. The flavor develops significantly after 24 hours.
💡 Chef's Tips
For the most authentic flavor, roast your peppers over an open flame or charcoal grill to get that signature 'smoky' punch. Always drain the roasted vegetables thoroughly; excess moisture will result in a watery spread rather than a rich, oily one. Be patient during the stovetop reduction—the low and slow 'frying' in oil is what creates the characteristic silky mouthfeel. If you want a perfectly smooth spread, you can use an immersion blender at the very end, though traditional Ajvar has a slight 'bite' to it. Store in the refrigerator for up to 2 weeks, or use a water-bath canning method for long-term shelf storage.
🍽️ Serving Suggestions
Slathered generously over warm, crusty sourdough or traditional Balkan 'Lepinja' flatbread. Served as a side accompaniment to grilled meats like Cevapi, kebabs, or roasted lamb. As a vibrant addition to a charcuterie board alongside sharp feta cheese and olives. Stirred into a bowl of warm pasta or used as a base for a unique shakshuka. Paired with a chilled glass of Rakija or a crisp, dry white wine like Sauvignon Blanc.