A velvety, smoky spread of slow-roasted red peppers and eggplant, blended with garlic and olive oil until lusciously smooth.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: small ceramic bowl
Garnishes: olive oil drizzle, fresh parsley
Accompaniments: crusty bread, white cheese
Instructions
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1
Roast peppers and eggplants over open flame or under broiler until charred all over.
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2
Place in a covered bowl to steam 15 min, then peel and seed.
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3
Chop peppers and eggplant finely or pulse in food processor.
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4
Simmer in a pot with oil, garlic, and vinegar on low heat for 1.5 hours, stirring often.
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5
Season with salt. Pack into sterilized jars while hot.
Did You Know?
Every autumn, Macedonian families gather for "ajvar season," roasting hundreds of kilos of peppers in a communal tradition called ajvariada.
Chef's Notes
Equipment Tips
- grill or open flame
- food processor
- large pot
- glass jars
Garnishing
olive oil drizzle, fresh parsley
Accompaniments
crusty bread, white cheese
The Story Behind Ajvar
Ajvar emerged in the southern Balkans during the 19th century as a way to preserve the abundant pepper harvest through winter. In North Macedonia it became a national obsession, with families competing for the best recipe and dedicating entire weekends to its preparation.
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