Ajvar (Macedonian Roasted Red Pepper Spread)
A beloved Balkan relish made from roasted red peppers and eggplant, ajvar is a smoky, slightly sweet, and versatile spread. It's a staple in Macedonian households, often homemade and preserved for winter.
🧂 Ingredients
- 2 kg Red bell peppers(about 8-10 medium peppers, preferably Ajvarka or similar sweet red peppers)
- 1 kg Eggplants(about 2 medium eggplants)
- 200 ml Sunflower oil or olive oil(plus more if needed)
- 4 cloves Garlic(minced)
- 2 tbsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground, or to taste)
- 1 piece Red chili pepper (optional)(for a spicy version)
👨🍳 Instructions
- 1
Roast the red peppers and eggplants. You can do this over an open flame (gas stove or grill), under a broiler, or in a hot oven (220°C/425°F). Turn them frequently until the skins are blackened and blistered all over. This should take about 20-30 minutes for peppers and 40-50 minutes for eggplants.
💡 Tip: Roasting over an open flame imparts the most authentic smoky flavor. - 2
Place the hot roasted peppers and eggplants into a plastic bag or a covered bowl. Let them steam for about 15-20 minutes. This makes peeling much easier.
- 3
Peel the peppers and eggplants. Remove the stems, seeds (from peppers), and any tough parts of the skin. Drain the vegetables thoroughly, ideally by placing them in a sieve or cheesecloth-lined colander for a few hours or overnight to remove excess liquid.
- 4
Finely chop or pulse the drained vegetables in a food processor until you achieve a chunky or smooth consistency, depending on your preference. Be careful not to over-process into a paste.
💡 Tip: Some prefer a chunkier ajvar, while others like it smoother. A meat grinder can also be used for a traditional texture. - 5
In a large, heavy-bottomed pot, heat about half of the oil over medium heat. Add the minced garlic (and optional chili pepper) and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
- 6
Add the processed pepper and eggplant mixture to the pot. Stir well to combine with the garlic and oil. Add the salt and black pepper.
- 7
Cook the ajvar over low to medium-low heat, stirring frequently to prevent sticking and burning. Gradually add the remaining oil as the mixture cooks down. This slow cooking process can take 2-3 hours, or even longer, until the ajvar thickens considerably and the flavors deepen.
💡 Tip: Stirring is crucial. Use a wooden spoon, as it handles heat better and allows you to scrape the bottom of the pot effectively. The ajvar is ready when it thickens and you can see the bottom of the pot for a few seconds after stirring. - 8
Taste and adjust seasoning as needed. Once ready, remove from heat and let it cool completely.
💡 Pro Tips
- ✓The quality of the peppers is key to a good ajvar. Use ripe, sweet red peppers.
- ✓Don't rush the cooking process; slow simmering is essential for developing the rich flavor.
- ✓For a smoother ajvar, process the vegetables longer. For a chunkier texture, pulse briefly.
🔄 Variations
- Some recipes include a small amount of grated tomato or tomato paste.
- A touch of vinegar or lemon juice can be added at the end for brightness, though traditional ajvar often omits this.
- Variations exist with added ingredients like carrots or beans.