Roasted Pepper and Eggplant Spread Ajvar is a traditional Balkan dish that is perfect as a dip, spread, or sauce. Easy and tasty!
Say hello to my new favorite homemade dip: Roasted Pepper and Eggplant Spread, also known as ajvar! 😍❤️
Late summer and early fall are the best times to find fresh, ripe red peppers and eggplants, and this fun dip is an excellent way to use them up and store them for winter.
Once you make a batch of ajvar, you can use it as a dip for chips or bread, a condiment for grilled meats or vegetables, a topping for sandwiches, or even mixed into pasta for a flavorful twist.
You can store it in the fridge to use throughout the week, or you can also can it or freeze it to store for a longer period and enjoy it during winter (see our storage tips down below).
What is Roasted Pepper and Eggplant Spread Ajvar?
Ajvar is a beloved traditional Balkan spread, celebrated for its rich flavors and vibrant colors. Originating from the regions of Serbia, Bosnia, and Macedonia, this dish is often made in the late summer and fall when peppers and eggplants are in abundance.
This delicious spread typically consists of roasted red peppers and eggplant, blended into a creamy consistency with garlic, olive oil, vinegar, and a hint of sweetness from sugar. While ajvar has roots in home cooking, it has become a staple at festive gatherings and family meals.
Often enjoyed as a dip, a condiment, or a sandwich spread, ajvar brings a taste of the Balkans to your table. It pairs perfectly with grilled meats, crusty bread, or fresh vegetables, making it a versatile addition to any meal.
So why wait? Gather those ingredients and enjoy the process of making ajvar now!
Homemade Ajvar Ingredients
Here’s everything you will need to make this lovely Roasted Pepper and Eggplant Spread:
Red Peppers: The main ingredient, giving Ajvar its iconic smoky sweetness. Roasting brings out their natural flavors, making them essential for the spread’s base.
Eggplant: Adds creaminess and depth. Roasting the eggplant softens its texture, helping create a smooth, rich consistency when blended with the peppers.
Olive Oil: Helps bind the ingredients into a cohesive spread with a smooth texture, adding a mellow richness to the mix.
Garlic: Adds a bit of a sharp, savory note that enhances the flavors of the roasted vegetables without overpowering them.
White Vinegar: Balances the sweetness of the vegetables with a slight tang, bringing a subtle acidity that ties everything together.
Sugar: Just a small amount to enhance the natural sweetness of the peppers and eggplant, providing balance to the vinegar and garlic.
Salt and Pepper: These seasonings bring out the depth and richness of each ingredient, adding a final layer of savory flavor.
How to make Roasted Pepper and Eggplant Spread
Making this spread is simple, although it does take a bit of time (not a lot, though!). Here’s a step-by-step guide:
Preheat the oven:
Start by preheating your oven to 200°C (400°F). While it’s heating, line a baking tray with parchment paper for easy cleanup and to prevent sticking.
For an extra smoky flavor, you can grill the vegetables on a BBQ or over direct flame until charred – this is also the traditional way of roasting the vegetables!
Prep the veggies:
Halve the red peppers and remove the seeds. Slice the eggplant in half lengthwise. Lay both the peppers and the eggplant cut-side down on the prepared baking tray.
Roast until perfectly charred:
Pop the tray into the oven and roast the vegetables for 30-40 minutes. You’ll know they’re ready when the skins are nicely charred and blistered. The eggplant should be soft and tender, and the peppers should collapse a bit.
Rotate the tray halfway through the cooking time for even roasting.
Let them steam & cool:
Immediately after removing the tray from the oven, cover it with aluminum foil, or a clean kitchen towel. This helps to steam the vegetables, making it easier to peel off the skins. You can also transfer them to an air tight container or plastic bag.
Let the vegetables cool under the foil for about 10-15 minutes, then remove the charred skin.
You can use a paper towel to gently rub off the skins of the peppers and eggplant once they’re cool enough to handle. This will save you from sticky fingers!
Blend into a spread:
Once peeled, discard the skins and transfer the roasted red pepper and eggplant flesh to a food processor.
Pulse the mixture a few times for a coarse texture. If you prefer it smoother, blend longer, but be careful not to overdo it. The texture is key!
Cook down:
In a large skillet, heat half of the olive oil over medium-low heat. Add the blended vegetable mixture, along with the minced garlic.
Stir everything together and simmer on low heat for 20 minutes, stirring occasionally to prevent sticking.
Cover the pan with a lid slightly ajar to prevent the mixture from splattering while allowing excess moisture to evaporate and the flavors to concentrate.
Season & final touches:
After 20 minutes, stir in the vinegar, sugar, salt, and pepper. Taste and adjust the seasoning as needed.
For a touch of heat, you can also add a pinch of red pepper flakes or a finely chopped chili at this stage.
Continue cooking for another 3-5 minutes to let the flavors meld and the sauce thicken to your liking.
Finish with olive oil:
Remove the pan from heat and stir in the remaining olive oil. This adds a glossy finish and a richer flavor to the ajvar.
You can enjoy it immediately or let it cool down before serving.
See our serving ideas below for some fun pairings!
Serving ideas
You can serve your ajvar immediately while warm, spread over crusty bread, or alongside grilled meats and vegetables.
Here are some more fun and tasty serving ideas:
- Spread on toast or crostini: Slather ajvar on toasted bread or crostini for a quick appetizer. Top it with a sprinkle of feta cheese, chopped olives, or a drizzle of olive oil for added flair.
- Burger topping: Use ajvar as a delicious, smoky spread on burgers.
- Dip for veggies or chips: Serve ajvar as a dip with fresh veggies like cucumber, carrot sticks, or pita chips. It’s a healthier, flavorful alternative to traditional dips like hummus.
- BBQ side: Ajvar is a perfect companion for grilled meats, cheese, or tofu, often used as a dipping side, but can also be used as a marinade before grilling for an extra burst of flavor.
- Pasta sauce: Toss ajvar with freshly cooked pasta for a quick, creamy meal. Add some parmesan, fresh herbs, and a squeeze of lemon for a simple but tasty dish.
- Wraps & sandwiches: Spread ajvar in sandwiches, wraps, or flatbreads. It adds a punch of flavor to veggie wraps, sandwiches, or Mediterranean-style pitas.
- Egg dish topping: Drizzle ajvar over scrambled eggs, omelets, or poached eggs for a savory, smoky twist at breakfast or brunch.
- Roast veggie boost: Use ajvar as a sauce over roasted vegetables like zucchini, carrots, or potatoes. It enhances the natural sweetness and adds a pop of color.
- Cheese board: Serve ajvar as part of a cheese board. It pairs wonderfully with creamy cheeses like goat cheese, feta, or ricotta.
Storage tips
To store ajvar, first cool it down, then transfer it to an airtight container and refrigerate.
This recipe is perfect for meal prep. Make a batch now and store it in the fridge for up to five days or preserve it for the winter. You’ll have a tasty, homemade spread ready to go when you need a quick snack or a flavorful addition to your meals.
Cool Completely: Allow ajvar to cool completely before transferring it to storage containers. This prevents condensation, which can lead to spoilage.
Use Airtight Containers: Store ajvar in clean, airtight glass jars or containers. This helps to keep out air and moisture, preserving its flavor and texture.
Refrigeration: Keep ajvar in the refrigerator if you plan to use it within 5-7 days. Pour a thin layer of olive oil on top before sealing to extend shelf life.
Shelf stable: Ajvar can be preserved by placing it in sterilized jars while still hot and sealing it tightly, then letting it cool down slowly. Alternatively, you can freeze portions of it for several months.
Freezing: If you want to store ajvar for a longer period, consider freezing it. Portion it into smaller airtight containers or freezer bags, leaving some space for expansion, and store it in the freezer. Frozen ajvar can last up to 3 months.
By following these simple storage tips, you can enjoy your homemade ajvar even months later!
More similar recipes:
Roasted Pepper and Eggplant Spread Ajvar
Ajvar is a well-known Balkan side dish that best complements grilled dishes. But this homemade ajvar is also excellent as a standalone spread or dip that you can enjoy with bread or as a vegetable dip!
Ingredients
- 500 grams red peppers
- 1 eggplant (300 grams)
- 1/4 cup of olive oil (60 milliliters)
- 2 cloves of garlic
- 1 tablespoon of white vinegar
- 1 tablespoon of sugar
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F), and line a baking tray with parchment paper.
- Halve the peppers and remove the seeds. Cut the eggplant in half lengthwise. Place both on the prepared baking tray with the inner side facing down.
- Bake for 30-40 minutes or until the vegetables are charred.
- Remove the tray from the oven, cover it immediately with aluminum foil, and let the vegetables cool.
- Peel the peppers and eggplant, discard the skins, and transfer the flesh to a food processor. Briefly pulse to combine the ingredients into a coarse spread.
- Heat a pan, add half of the olive oil and the blended vegetables. Stir in the minced garlic. Cover and simmer over low heat for 20 minutes to thicken the sauce, stirring occasionally.
- Stir in vinegar, sugar, salt, and pepper, and continue cooking while stirring for an additional 3-5 minutes.
- Remove from heat and mix in the remaining olive oil.
- The prepared ajvar can be served immediately, stored in the refrigerator for up to 5 days, or preserved for winter.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 147Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 54mgCarbohydrates: 17gFiber: 4gSugar: 9gProtein: 2g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.