Homemade Ajvar
Discover the irresistible charm of Homemade Ajvar, a quintessential Balkan relish bursting with smoky, sweet, and savory flavors. Crafted from roasted red bell peppers and velvety eggplant, this vibrant spread is elevated with garlic, olive oil, and a hint of vinegar for tangy depth. Slow-cooked to perfection, Ajvar transforms into a rich and thick condiment that’s perfect for spreading on crusty bread, complementing grilled meats, or enhancing your favorite appetizers. With a combination of wholesome ingredients and a hands-on roasting technique, this recipe delivers authentic taste and homemade goodness. Whether served cold or at room temperature, this versatile relish will elevate your meals and keep you coming back for more.
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Recipe Information
Ingredients
- 2 kilograms red bell peppers
- 1 kilogram eggplant
- 6 cloves garlic cloves
- 120 milliliters olive oil
- 30 milliliters white vinegar
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
Instructions
Preheat your oven to 220°C (428°F).
Wash and dry the red bell peppers and eggplant.
Place the red bell peppers and eggplant on a baking sheet lined with parchment paper.
Bake in the preheated oven for 35-40 minutes, or until the skin of the peppers is blistered and the eggplant is soft.
Remove the vegetables from the oven and place the red peppers in a bowl. Cover the bowl with a plate or plastic wrap and let them steam for about 15 minutes. This will make it easier to peel them.
While the peppers are steaming, peel the eggplant and place the flesh in a food processor.
Peel the skins off the red bell peppers, remove the seeds, and add them to the food processor with the eggplant.
Add the garlic cloves to the food processor as well.
Process the mixture until smooth but still slightly chunky if you like some texture.
Transfer the mixture to a large saucepan over medium heat.
Add the olive oil, white vinegar, salt, sugar, and black pepper to the saucepan.
Stir well and cook the mixture on low heat for about 60-90 minutes, stirring occasionally, until the ajvar thickens to your desired consistency.
Taste the ajvar and adjust seasoning if necessary.
Once cooked, allow it to cool, then transfer it to sterilized jars.
Store the ajvar in the refrigerator for up to 2 weeks. Serve cold or at room temperature as a relish or spread.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6064 mg | 264% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 75.2 g | 269% | |
| Total Sugars | 112.6 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 6803 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
