This bold, easy, and authentic Ajvar Recipe is one of my all time favorites! Ajvar is a versatile Serbian roasted red pepper sauce with eggplant that is used as a spread, condiment, sauce or relish.
Ajvar Recipe (Serbian Roasted Red Pepper Sauce)
If you're a fan of eggplants, Ajvar is a recipe you're definitely going to love! And even if you're not a fan of eggplants, this sauce just might sway you to change your mind.
Ajvar, pronounced "Eye Var", is a sauce or condiment made primarily with red peppers and oil, though an extremely popular variation includes eggplant (called Malidzano), which I've chosen to make here. You'll find it common in Balkan food and cuisine. In Serbia, Ajvar is called "vegetable caviar."
This easy ajvar recipe is made by roasting red peppers and eggplant, either directly over a fire or over a grill, though you can roast them in the oven. Traditionally it is made with sweeter peppers, though very commonly made with spicier peppers.
Ingredients in Ajvar
- Bell peppers
- Eggplant
- Garlic
- Olive oil
- White wine vinegar
- Lemon juice
- Chili flakes
- Salt and pepper
How to Make Ajvar
Here's a quick sneak peak at how to make the best ajvar! Scroll to the bottom of this page for more detailed instructions.
Prepare your grill. First, heat a grill to medium heat and lightly oil the grates. If using wood pellets for the smoky flavor, get those ready now.
Prep the eggplant and peppers. Poke holes into the eggplant skin in several areas with a fork and set it on the grill along with the red peppers.
Grill the veggies. Grill the eggplant and peppers about 30 minutes, flipping occasionally, until the red pepper skins char and puff up and the eggplant softens all over. Check them at 10-15 minutes to make sure nothing burns.
Steam the peppers and eggplant. Remove them from the heat. Cover them in a large bowl with a towel or cover with plastic wrap to let them steam. This will help to loosen the skins.
Peel the skins. When cool enough to handle, peel away the pepper skins and toss them out. Scoop out the eggplant and discard the skin and stem.
Process the ajvar. Add the roasted peppers and eggplant to a food processor along with the garlic, oil, vinegar, salt and pepper, lemon juice, and chili flakes. Process it all to your preference, either smoother or chunkier.
Simmer. Pour the mixture into a large pan and simmer for 20 minutes to let the flavors develop even further. You can simmer longer if you'd like to develop more flavor.
How to Serve Ajvar
The recipe is usually served as a spread for bread. However, there are so many other options. Consider serving Ajvar over grilled vegetables. Serve it as a table sauce/condiment with pretty much anything.
Spoon it over sandwiches for some extra zing. Use it to punch up grilled meats and fish. I've even tried it as a pasta sauce and we loved it.
About the Chili Peppers
Most recipe will call for using bell peppers, though you can use any thicker fleshed sweeter red peppers, such as Corno di Toro peppers, Italian sweets, or Marconis. Bell peppers are great here.
I've also seen Ajvar made with large Elephant Ear chili peppers, which are about the size of bell peppers with a thicker flesh. Such great peppers to cook with.
I used a mix of bell peppers and some mid level spicy peppers I grew in my garden this year. So delicious!
Storage
In an airtight container in the fridge, ajvar will stay fresh for up to 1 week. Use a clean utensil every time you scoop some out of the container! Any new bacteria introduced to ajvar will cause it to spoil quickly.
Recipe Tips & Notes
- Wood fire roasting. Wood fire roasting is pretty key in making ajvar, but if you're in a rush, you can use the grill without the wood smoke. Try using your smoker to get a good roast on them.
- Oven baked ajvar. The oven is just fine, though you won't quite get that authentic smoky element ajvar is known for. If using the oven, heat oven to 475°F and set the egg plant and peppers on a baking sheet to bake, then bake until softened.
- Hotter ajvar. Note that this is not a HOT sauce, though you CAN make it with hotter peppers. see below. You can easily heat things up with spicy flakes or powders. It may not be HOT, but it is BIG on flavor.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Ajvar Recipe
Ingredients
- 4-5 red bell peppers about 2 pounds – I used a variety of sweet reds and Sigaretto Cayenne types I grew in the garden this year as an alternative
- 1 medium-sized eggplant
- 4 garlic cloves chopped
- ¼ cup olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon spicy chili flakes optional
- Salt and pepper to taste
Instructions
- Heat a grill to medium heat and lightly oil the grates. If using wood pellets for the smoky flavor, get those ready now. See the recipes NOTES on this.
- Poke holes into the eggplant skin in several areas with a fork and set it on the grill along with the red peppers.
- Grill the eggplant and peppers about 30 minutes, flipping occasionally, until the red pepper skins char and puff up and the eggplant softens all over.
- Remove them from the heat. Cover them in a bowl with a towel to let them steam.
- When cooled, peel away the pepper skins and toss them out. Scoop out the eggplant and discard the skin and stem.
- Add the roasted peppers and eggplant to a food processor along with the rest of the ingredients. Process it all to your preference, either smoother or chunkier.
- Pour the mixture into a large pan and simmer for 20-30 minutes to let the flavors develop even further. You can simmer longer if you'd like to develop more flavor.
- Adjust for salt and pepper and serve!
Notes
Nutrition Information
Lisa Sharpe says
Can this be preserved in jars? instructions?
Mike Hultquist says
Lisa, yes, but I don't have the instructions written up. You can use a pressure canner. Or use the water bath method - just be sure to check the acidity. Shoot for a pH of 4.0 or lower for home preserving.
Rick says
As I write this, I am in Zagreb, Croatia. I just left Belgrade, Serbia where I had my first taste of Ajvar. It was glorious. As I often do on my travels, I made notes of foods that I’d like to replicate at home, and I checked on this website because I’ve had such great success in the past with your recipes.
Thank you for this recipe. I’ll utilize it upon my return to the states.
Mike Hultquist says
Thanks so much, Rick!
Jeff in Houston says
Holy WOW! This is great Ajvar! I am a proud Eastern European Mutt...Serbian, Slovenian, other random DNA from the area . My ancestors (as recent as my great-grand relatives) emigrated to the US in the late 19th / early 20th Century. I listened to a friend talk about Balkan-inspired food, so I started googling. I am NOT disappointed! What wonderful flavors!
During the simmer phaze, a bit of salt, some fresh-ground pepper, and a squeeze-more of lemon juice to complete the taste!
Made Cevapcici and an internet “quick Kajmak” to go with some simple rice and pita bread...on a fresh bed of onions.
This chubby Balkan kid (54 years young) is happy I found y’all!
Respect!
Michael Hultquist - Chili Pepper Madness says
Great, Jeff! Love to hear it! Such a wonderful recipe, isn't it? Glad you enjoyed it.
Jeff ain Houston says
You have created a monster! I am now calling myself “Vlad” and am impaling eggplant and red bell peppers as we speak. Our daughter came over to the house today..ldemanding I make this for her. Second time this week! It will be a staple in the house now.
Yes...this is a great recipe.
Respect!
Michael Hultquist - Chili Pepper Madness says
That's awesome, Jeff. So glad you and your daughter are enjoying it. My wife just asked for this again yesterday. So delicious!
Mabel says
A truly wonderful recipe, and a great way to incorporate eggplant into the diet. Reminds me of my grandmother's cooking.
Michael Hultquist - Chili Pepper Madness says
Great, Mabel! Thanks!
Miska Knezevic says
Hi I,m Miska and I am from Serbia and I must say that we never ever put vinegar at the begining.We add it when ajvar is almost done and we never ever use lemmon juice in any tipe of ajvar. It takes more than 20 minutes to simmer!
Mike Hultquist says
Thanks for sharing, Miska. I've seen different versions from different sources. You can definitely add the vinegar in at the end if you prefer. I like it better when it simmers, which helps to blend the flavors better. This is my preference. Lemon juice is optional as well. Are you saying no one is Serbia ever uses lemon juice in their ajvar?
Anastasia says
how do you can this?