• Servings: 12
  • Difficulty: easy
  • Print

Ajvar can be used as a spread, dip, or condiment. You can also put it over meat and pasta as a sauce!


  • 5 large red bell peppers
  • 1 medium eggplant
  • 5 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1/4 tsp sea salt, more to taste


  1. Wash and cut stems, clean insides of seeds and cut Red peppers in half. Cut eggplant in half lengthwise. (I also poked holes in the skin of eggplant).
  2. Place red peppers and eggplant face down on pan, and place in oven on Broil (about 30 minutes).
  3. Red peppers will be done when skins are black and insides are tender. Eggplant will be done when inside is tender.
  4. When red peppers are done, place them in a big bowl and cover with plastic wrap. Set aside and let steam/cool. While peppers are steaming, place eggplants on a plate and scoop out insides (make sure there are no large seeds) and put in food processor. Discard skin.
  5. Once eggplant is in food processor, put in garlic, and process until smooth.
  6. When peppers are cool to touch, peel off blackened skin. Add them into the food processor.
  7. While pulsing, slowly drizzle in olive oil, and sea salt. Pulse or process until you get to a consistency you like.
  8. Put in jar and eat right away or refrigerate.


Prep time = 15 minutes
cook time = 90 minutes

SERVING SIZE = 1/4 cup


4 thoughts on “Ajvar.

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