Ajvar
Channel a little Balkan spirit with our ajvar recipe. Roasted aubergine and red peppers take the lead, blended with garlic, vinegar, and cold-pressed olive oil for a smoky, sharp, and aromatic dip. It works brilliantly as an accompaniment, whether it is alongside grilled meats, vegetables, or piled onto bread.
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Ingredients
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3
Red peppers
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1
Aubergine
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2
Garlic cloves
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1 tbsp
White wine vinegar
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4 tbsp
Cold-pressed olive oil
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1 tsp
Salt
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Freshly ground black pepper
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Garnish
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25 g
Olives
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30 g
Parsley
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Instructions
Garnish
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
After the vegetables have rested in the covered pan, they might release a lot of steam and moisture. Use your hands or a clean kitchen towel to gently squeeze out the liquid from the aubergine and peppers before blending. This helps the ajvar thicken properly and prevents it from turning watery as it simmers.
Once the vegetables are roasted, cover them with a lid or wrap them in foil and let them steam for about 20 minutes. The trapped steam loosens the skins, making them much easier to peel off by hand. You can also use a spoon or the back of a knife to gently scrape off any stubborn bits.
After blending, simmer the ajvar on low heat for about 20 minutes. This develops the flavour and gives the spread a more concentrated taste. Stir now and then to prevent it from burning. If you have time, let it simmer a little longer to deepen the flavour even more.
FAQ: Questions about ajvar
We have collected helpful answers to frequently asked questions about ajvar. Learn more about its background, how to store it, and more.
What is ajvar?
Ajvar is a spread made from roasted red peppers and aubergines. It is common across the Balkans and especially popular in Serbia, where it is traditionally prepared in autumn and served with grilled meats, vegetables, or bread. The texture can range from smooth to slightly chunky, depending on how it is made.
How do you store ajvar?
Store ajvar in a clean, airtight jar once it has cooled completely. Keep it in the fridge and use it within a week. For longer storage, sterilise the jars before filling and seal them while the ajvar is still hot. Properly sealed jars can last for several months in a cool, dark place.
Is ajvar spicy?
No, traditional ajvar is not spicy. It leans more towards smoky and tangy than hot. That said, some versions do include chilli for a bit of heat, so if you like it spicy, you can always blend in a hot pepper or stir in some chilli flakes.
Can I use a food processor instead of a blender?
Yes, you can use a food processor instead of a blender. Pulse the vegetables in short intervals until you get a thick, spreadable texture. This gives you more control, especially if you prefer it slightly chunky. Scrape down the sides as needed to keep everything blending evenly.
Nutritional values
Nutritional value, per
648 Kcal
| Fibre | - | 13.5 gram fibers |
| Protein | 4.4 | 7 gram |
| Fat | 77.7 | 57 gram |
| Carbohydrates | 17.9 | 28.5 gram |
Recommended information
Serving suggestion
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Homemade ajvar – A Balkan classic
We adore the homemade, rustic charm of ajvar, a classic Balkan spread for bread, meat, and more. Making it at home means you can control the flavours and blend it into the perfect consistency for you. Even though it takes a bit of time, the steps are easy, and most of the work is hands-off.
Our version keeps the familiar feel of the condiment found across the Balkans, where families have been roasting, peeling, and blending vegetables for generations. That long tradition is part of what gives ajvar its place in everyday cooking across the region.
Built on wonderfully roasted veggies
Red peppers and aubergine are the backbone of ajvar, and roasting deepens and draws out their natural flavours. The peppers mellow and sweeten, acquiring a hint of smokiness around the edges. The aubergine softens completely, becomes almost buttery, and takes on a rich, earthy tone. You may have had roasted vegetables before, but likely not like this.
With the perfect spreadable consistency
Ajvar has that delightful in-between texture. It is not completely smooth, not chunky either, but lands in that sweet spot between soft, cohesive, and easily spreadable. The roasted vegetables break down into a smooth base, and simmering thickens it gently until it holds with a steady firmness, making it easy to scoop and spread onto bread, vegetables, or whatever you are serving.
Amazing for spreads, sauces, and dips
Ajvar is a classic accompaniment to many beloved Balkan meals, often served alongside cevapcici, börek, or grilled meats like chicken thighs, lamb chops, or pork skewers, and grilled vegetables, such as courgettes, aubergines, or red onions.
However, its versatility goes way beyond Balkan cuisine. Use it as a sauce for grain bowls, dolloped onto roasted potatoes, or as a dip for crackers, flatbreads, or crudités. It also works brilliantly as a spread – try it in a sandwich with grilled chicken and roasted peppers or tucked into a wrap with falafel and pickled cabbage.
Customise the recipe
Once you have the base, ajvar is easy to tweak to suit your own taste. Blend in a roasted chilli pepper, paprika, or a pinch of chilli flakes for a pleasant warmth. If you want something sharper, a splash of lemon juice offers a clean, citrusy edge that enlivens the robust flavours. A few sun-dried tomatoes work well, too, providing a slightly sweet, concentrated depth.
