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CATEGORY:
Sauce & Condiments
Roasted Red Pepper & Eggplant Spread (Ajvar)
A smoky Balkan-inspired spread made with roasted peppers and simple pantry staples.
15 mins active, 1 hr 40 mins total
Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Egg-Free, No Added Sugar, Vegan, Vegetarian, Pescetarian, Grain-Free
PREP
COOK
INACTIVE
15 min
25 min
60 min
TOTAL TIME
1 hr 40 min
COOKING METHOD(S):
Oven
A Savory Balkan Spread Worth Keeping in the Fridge
Ajvar is one of those simple condiments that makes an ordinary plate feel much more interesting. Roasting the peppers and eggplant concentrates their sweetness and adds a little smoke before everything is blended into a rich, savory spread.
Serve it with grilled meat, roasted vegetables, eggs, sandwiches or a good piece of bread. It also earns its keep as a quick flavor boost for bowls and weeknight dinners.
Related Recipes
Balkan-Style Grilled Chicken & Rice Bowl with Ajvar
Roasted Red Pepper & Eggplant Spread (Ajvar)
CATEGORY:
Sauce & Condiments
SERVINGS
12
+
-
SERVING SIZE
1/4 cup
INGREDIENTS
3
Red Bell Peppers
1
Eggplant
3 cloves
Garlic
2 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Red Wine Vinegar
1 tsp
Kosher Salt
1/4 tsp
Black Pepper
1/4 tsp
Red Pepper Flakes (optional)
INSTRUCTIONS
Heat oven or grill to 450°F.
Roast peppers and eggplant until deeply blistered and tender, turning as needed.
Cover the peppers and eggplant for 10 minutes, then peel and seed the peppers and scoop the eggplant flesh from its skin.
Pulse the roasted vegetables and garlic in a food processor until finely chopped but not completely smooth.
Cook mixture with olive oil in a skillet for 10 to 15 minutes until thick.
Stir in the vinegar, salt and pepper and chill in the fridge before serving, ideally for 2-3 hours but at least for one hour to allow the flavors to develop.
