Ajvar is a savory roasted red pepper spread blended with eggplant, garlic and olive oil, cooked to perfection for a rich, smoky flavor.
Ajvar (Roasted Red Pepper Spread)
Description
Ajvar is a savory roasted red pepper spread blended with eggplant, garlic and olive oil, cooked to perfection for a rich, smoky flavor.
Ingredients
Instructions
PREPARE THE VEGETABLES
Rinse the red bell peppers and eggplants thoroughly under cold water. Pat them dry with a clean kitchen towel. For the bell peppers, remove the stems and seeds, then slice them in half lengthwise. For the eggplants, trim the tops and cut them in half lengthwise. Lay the prepared vegetables on a large baking tray lined with parchment paper.
Tip: Use a sharp knife to make clean cuts on the peppers and eggplants for even roasting.
ROAST THE VEGETABLES
Preheat your oven to 220°C. Drizzle the bell peppers and eggplants with olive oil, ensuring they are evenly coated. Place the vegetables on the baking tray, skin-side up for the peppers and cut-side down for the eggplants. Roast in the oven for 25-30 minutes or until the skin of the peppers is charred and the eggplants are tender.
Tip: Rotate the tray halfway through roasting to ensure even cooking on all sides.
PEEL THE VEGETABLES
Remove the roasted vegetables from the oven and transfer the peppers to a large bowl. Cover the bowl with plastic wrap or a plate to trap the steam, letting it sit for 10 minutes. This helps loosen the skin. Peel the skins off the peppers and eggplants once they are cool enough to handle. Discard the skins and place the flesh in a separate bowl.
Tip: If the skins are difficult to peel, rub them gently with a paper towel to remove any remaining bits.
BLEND THE INGREDIENTS
Place the roasted pepper and eggplant flesh into a food processor. Add the minced garlic, a pinch of salt and freshly ground black pepper. Pulse the mixture a few times to break it down, then drizzle in the olive oil while blending on low speed. Blend until you achieve a smooth, spreadable consistency. Taste and adjust seasoning as needed.
Tip: For a chunkier texture, pulse the mixture lightly instead of blending it completely smooth.
COOK THE SPREAD
Transfer the blended mixture to a large skillet or saucepan. Cook over medium heat, stirring frequently, for 10-15 minutes. This step helps reduce any excess moisture and intensifies the flavors. Once the mixture thickens, remove it from the heat and let it cool.
Tip: Stir constantly to prevent the spread from sticking to the pan and burning.
SERVE
Spoon the ajvar into a serving bowl or jar. Garnish with a drizzle of olive oil and a sprinkle of chopped parsley if desired. Serve it as a dip, spread or side dish with bread, crackers or grilled meats.
Tip: Store leftover ajvar in an airtight container in the fridge for up to one week, or freeze for longer storage.
Servings 8
- Amount Per Serving
- Calories 80kcal
- % Daily Value *
- Total Fat 5g8%
- Sodium 20mg1%
- Total Carbohydrate 8g3%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
baking tray, blender, food processor, spatula
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