A smoky, silky spread made from fire-roasted red peppers and eggplant, slow-cooked with garlic and olive oil until deeply caramelized. The "vegetable caviar" of the Balkans.
Instructions
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1
Roast whole peppers and eggplants directly over a flame or under a broiler until charred all over and completely soft.
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2
Place in a covered bowl to steam for 15 minutes. Peel off all charred skin, remove seeds from peppers, and scoop out eggplant flesh.
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3
Chop the roasted vegetables finely or pulse briefly in a food processor — the texture should be chunky, not smooth.
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4
Heat oil in a large pot. Add garlic, cook for 1 minute. Add the chopped vegetables.
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5
Cook on low heat, stirring frequently, for 1-2 hours until thick, dark, and jammy. Add vinegar, salt, and sugar.
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6
Pack into sterilized jars while hot. Seal and store. Serve at room temperature as a spread or side.
Did You Know?
In autumn, entire Croatian neighborhoods smell of roasting peppers during "ajvar season" — families roast and jar hundreds of peppers together in a communal tradition.
The Story Behind Ajvar
Ajvar-making is a cherished autumn ritual across Croatia and the Balkans, when red peppers are at their peak. Families gather to roast, peel, and cook enormous batches that are jarred and stored for winter. The process is social and multigenerational. Ajvar has become an internationally recognized Balkan product, though homemade versions are considered vastly superior to commercial ones.
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