Making Ajvar

Ajvar is a Balkan roasted red pepper and eggplant spread — originally from countries like Serbia, Macedonia, and Croatia. If you’ve ever enjoyed Dubrovnik and the coastline of the Balkans then this is one of those spreads to have at a lunchtime. The name comes from Turkish for caviar because it was a ‘poor man’s caviar’ and a substitute for the more expensive fish roe of the Sturgeon.

It is savoury loveliness, slightly smoky, a little sweet, and sometimes spicy, depending on the version. An Ajvar dip basically means using ajvar as a base for a dip or mixing it into other ingredients to make it more creamy or dippable. It is a suitable alternative to harissa and can be added to sandwiches, to meat and sausage or blended with yogurt and kefir to make a spicy dip.  We have a couple of recipes that suit this.

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Here’s what traditional ajvar is made of – 

• Red bell peppers (charred and roasted until super soft and sweet)

• Eggplant/Aubergine (also roasted, to add body and earthiness)

• Garlic

• Olive oil

• Vinegar (for a little sharpness)

• Salt

Sometimes people add hot peppers too for a spicy kick.

Everything is roasted, peeled, mashed/blended, and cooked down into a thick, rich, silky spread.

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As a dip, people often

• Use straight ajvar (just spoon it out of the jar and serve)

• OR blend ajvar with a bit of:

  • Yogurt (for a creamier, tangier dip)

  • Feta cheese (for a salty, rich version)

  • Cream cheese or labneh (Middle Eastern strained yogurt)

It can become a super flavorful, colorful cold dip — amazing with pita, chips, veggies, or grilled meats.

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Equipment Needed

• Baking tray

• Parchment paper (optional, for easier cleanup)

• Tongs (for flipping peppers/eggplant)

• Large bowl (to steam and peel peppers easily)

• Food processor or hand blender

• Knife and cutting board

• Medium saucepan (for final cooking and thickening)

• Wooden spoon or spatula

Homemade Ajvar Recipe (Traditional)

🥄 Ingredients:

• 5 large red bell peppers (about 1.2 kg)

• 1 medium eggplant (about 300 g)

• 3 cloves garlic

• 3–4 tablespoons olive oil

• 1 tablespoon vinegar (white or red wine vinegar)

• Salt to taste

• Optional: chili pepper (if you want spicy ajvar)

Preparation

1. Roast the Vegetables

• Preheat oven to 220°C / 430°F (or use a grill).

• Place whole bell peppers and eggplant on a parchment-lined baking tray.

• Roast for about 25–30 minutes, turning every 8–10 minutes, until skins are blistered and blackened.

2. Steam and Peel

• Transfer hot roasted veggies into a large bowl, cover tightly with plastic wrap or a lid.

• Let them steam for 10–15 minutes — this loosens the skins.

• Peel off and discard the charred skins, remove stems and seeds. Drain off any excess liquid (especially from eggplant).

3. Blend

• Add peeled peppers, eggplant, and garlic to a food processor.

• Pulse into a rough or smooth purée, depending on your preference.

4. Cook Down

• Pour the purée into a saucepan over medium heat.

• Stir in olive oil gradually.

• Cook slowly for 20–30 minutes, stirring frequently, until thickened and glossy.

• Stir in vinegar and salt to taste.

• (Optional: add chopped chili if you want heat.)

5. Cool and Store

• Let cool.

• Store in sterilized jars if you want it to last longer, or just in a sealed container in the fridge for up to 10 days.

Nutritional Info for Ajvar (approx. per 100g)

(This assumes olive oil is included; exact numbers vary depending on how much oil and vinegar you use.)

Ajvar itself is a roasted red pepper-eggplant spread, but you can easily turn it into a dip by mixing it with creamy or cheesy elements. It’s smoky, sweet, savory, and amazing cold.