Homemade Ajvar Sauce
Smoky, vibrant, and utterly addictive, Homemade Ajvar Sauce is a Balkan-inspired roasted vegetable spread that bursts with flavor. Made by blending fire-roasted red bell peppers and eggplant with aromatic garlic, tangy white vinegar, zesty lemon juice, and a touch of paprika, this easy-to-make condiment perfectly balances smokiness, sweetness, and tang. Slow-cooked to a luscious, thick consistency, ajvar makes an irresistibly versatile addition to your table—serve it as a dip, spread it on sandwiches, or pair it with grilled meats and vegetables. With just 15 minutes of prep time, minimal ingredients, and an hour of hands-free roasting, this naturally vegan and gluten-free recipe will become your go-to for bold, Mediterranean-inspired flavors. Perfect for meal prep, Homemade Ajvar Sauce can be refrigerated for days, delivering a wave of smoky goodness whenever you need it!
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Recipe Information
Ingredients
- 2 pounds red bell peppers
- 1 medium eggplant
- 3 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 450°F (230°C).
Line a baking sheet with parchment paper.
Wash the red bell peppers and eggplant. Place them on the prepared baking sheet.
Roast the vegetables in the preheated oven for 30-40 minutes until the skins are charred and blistered, turning them halfway through the cooking process.
Remove the roasted vegetables from the oven and place them in a bowl. Cover the bowl with plastic wrap to trap steam and let them cool for about 15 minutes. This will make it easier to peel them.
Once cool, peel the skins off the peppers and eggplant, remove the seeds from the peppers, and discard them.
Place the peeled peppers, eggplant, and garlic cloves in a food processor.
Add olive oil, white vinegar, sugar, salt, black pepper, paprika, and lemon juice to the processor.
Blend until you achieve a thick, smooth consistency.
Taste and adjust seasoning if necessary, then transfer the ajvar to a pot.
Heat the pot on medium heat and cook the ajvar for 15-20 minutes, stirring occasionally to let the flavors meld and excess moisture evaporate.
Remove from heat and let the ajvar cool to room temperature.
Transfer the ajvar to a clean jar or airtight container and refrigerate until ready to use.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2977 mg | 129% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 54.6 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3185 mg | 68% | |
*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.
