Roasted Red Pepper Ajvar
Roasted Red Pepper Ajvar is a beautifully smoky, rich and traditional Balkan dip that is incredibly versatile. It is wonderful served with crusty bread, alongside grilled meats, or stirred into pasta. Naturally vegan and packed with deep, roasted vegetable flavours, this vibrant spread is simple to prepare and truly rewarding to make at home in your own kitchen. I find that this particular recipe really captures the essence of late summer harvests, where the natural sweetness of the peppers is intensified by the roasting process. Whether you prefer it as a chunky relish or a silky smooth puree, it is a staple that deserves a place in every pantry. The slow simmering process is the secret to developing that signature thick consistency and concentrated taste that makes it so famous across the region.
Roasted Red Pepper Ajvar
Servings: 4
Total time: 1h 45m
INGREDIENTS
- 6 red peppers
- 1 large aubergine
- 3 cloves garlic (minced)
- 1-2 tbsp olive oil
- 1 tbsp white vinegar
- 1/2 tsp salt (adjust to taste)
- 1 pinch chilli flakes (or hot paprika (optional, for spicy ajvar))
- 1 splash balsamic vinegar
METHOD
- Preheat your oven to 220°C or 425°F (or use a grill for a smokier flavour).
- Place whole peppers and aubergines on a baking tray.
- Roast for 30-40 minutes, turning occasionally, until skins are blistered and blackened.
- Transfer roasted vegetables to a bowl, cover with a lid or cling film, and let them steam for 10-15 minutes to loosen the skins.
- Peel off the skins, remove stems and seeds from the peppers, and scoop the flesh from the aubergines.
- Let the vegetables sit in a colander for 10-15 minutes to remove extra moisture.
- For a chunky ajvar, mash with a fork or pulse briefly in a food processor; for a smooth ajvar, blend until silky.
- In a wide pan, heat 2-3 tbsp olive oil on a medium heat.
- Add the blended mixture, garlic, vinegar, salt, and optional sugar/chilli.
- Simmer gently for 30-45 minutes, stirring often, until thickened and the oil starts to separate slightly.
- Taste and adjust seasoning.
- Spoon into sterilised jars while hot, top each with a thin layer of olive oil, and seal.