Serves 4
50 min
Ajvar
Recipe GLPR98489b92142ba2
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.
