Ajvar

Name: Ajvar
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Eastern European
Ingredients: 4 red bell peppers; 2 small eggplants; 2 cloves garlic, grated; 1 onion, finely chopped; 1 teaspoon fine sea salt; ½ teaspoon black pepper; 1 teaspoon hot paprika powder; 2 tablespoons white wine vinegar; ½ cup olive oil

Recipe GLPR98489b92142ba2

Eastern European

Sauce & Condiment

50 min

363 cal

Servings: 4

Oven

Stovetop

SNAP eligible

Ajvar is a vibrant, smoky roasted pepper and eggplant spread originating from the Balkans. Red bell peppers and eggplants are charred until tender, then blended with garlic, onion, paprika, and vinegar to create a rich, savory condiment that can be enjoyed as a dip, spread, or side dish.

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Ingredients

4 red bell peppers

2 small eggplants

2 cloves garlic, grated

1 onion, finely chopped

1 teaspoon fine sea salt

½ teaspoon black pepper

1 teaspoon hot paprika powder

2 tablespoons white wine vinegar

½ cup olive oil

Directions

Preheat your oven to 450°F (232°C). Line a large baking sheet with foil or parchment paper.
Wash the red bell peppers and eggplants, then pat dry. Place them directly on the prepared baking sheet and roast for 25 to 30 minutes, turning occasionally, until the peppers are blistered and the eggplants are very tender and partially darkened.
Remove from the oven and let cool until comfortable to handle, about 5 minutes. Peel off the charred skin from the peppers and eggplants, discard the pepper seeds and white membranes, and roughly chop the softened flesh.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and golden, about 5 minutes.
Add the grated garlic to the skillet and cook for another minute until fragrant, stirring constantly.
Add the roasted pepper and eggplant pieces to the skillet. Stir in the hot paprika powder, fine sea salt, and black pepper. Mix well to combine.
Cook for 2 to 3 minutes, stirring occasionally, to marry the flavors. Remove from heat and add the white wine vinegar, stirring to incorporate.
Transfer the mixture to a food processor or blender and pulse until you reach your desired consistency—some prefer a smooth purée, while others like it slightly chunky. Add the remaining ¼ cup of olive oil gradually while blending until the mixture is creamy and well combined.
Taste and adjust seasoning as needed. Transfer to a serving bowl and serve warm, at room temperature, or chilled.

Comments

Grocery List Plus Editorial Staff4

Ajvar is a straightforward Balkan roasted pepper-and-eggplant spread that hits nearly all marks for a Charlotte cook. Every ingredient—bell peppers, eggplant, garlic, onion, paprika, vinegar, and olive oil—is stocked at Harris Teeter, Food Lion, Walmart, and ALDI without a special trip. The real time is closer to 75 minutes when you factor in roasting the peppers and eggplant until soft (usually 35–40 minutes at 425°F) plus cooling, chopping, and simmering; the stated 50 minutes undersells the actual work. Cost per serving lands around $1.20–$1.40, driven mainly by olive oil and fresh peppers at current Charlotte prices. The spread reheats well and makes an excellent condiment for bread or meat over several days, which fits weeknight meal planning, though it is not a main dish on its own.