Traditional Ajvar Recipe – Make Homemade Ajvar with Peppers and Eggplant

Ajvar is one of the most well-known and beloved specialties of Balkan cuisine, made from roasted red peppers, with the addition of eggplant for a richer texture and flavor. This homemade delicacy is typically prepared in larger quantities in the fall, to preserve the flavors of summer and enjoy them throughout the year. The traditional preparation requires a lot of patience and love, as the peppers must be perfectly roasted, peeled, and slowly fried until they become a thick and aromatic mixture.

Ajvar is characterized by its mild, slightly sweet, and smoky pepper flavor, while the oil provides a silky texture, and salt enhances the natural aroma of the vegetables. It can be enjoyed as a spread on fresh bread, as a side dish with meat, or used to enrich various recipes. No matter how you serve it, ajvar brings warmth and a rich flavor to every table.

Ingredients:

• 10 kg of red peppers (preferably long, meaty varieties like “roga” or bell peppers)
• 2 kg of eggplant (optional, if you want a richer flavor)
• 1 liter of oil (most commonly sunflower oil)
• Salt (to taste, usually 2-3 tablespoons)
• Vinegar (some add it for a slight tanginess, but it is optional)

Equipment:

• Large pot for roasting or frying
• Meat grinder or blender
• Jars for storing ajvar
• Large wooden spoon or spatula for stirring
• Oven or grill

Preparation:

Roasting the Peppers:

1. Wash and dry the peppers. Roast the peppers on a grill or in the oven at high temperature until they darken on all sides (the skin should peel off easily).
2. Once the peppers are roasted, place them in a plastic bag or a covered container and let them cool. The steam will help the skin peel off more easily.
3. Once cooled, peel the peppers and remove the seeds.

Preparing the Eggplant (if using):

1. Roast the eggplants the same way as the peppers until soft.
2. Peel the eggplants and let them drain to remove excess liquid.

Grinding:

1. Grind the roasted peppers and eggplant using a meat grinder or chop them in a blender. Adjust the grinding to your preference, depending on whether you like a creamy or chunkier ajvar.

Frying the Ajvar:

1. Heat the oil in a large pot. Add the ground peppers and eggplant.
2. Fry the mixture over medium heat, stirring continuously with a wooden spoon to prevent burning. The frying process takes a long time, approximately 2-3 hours, until the ajvar becomes thick and the oil starts to separate from the mixture.
3. During frying, add salt to taste. Optionally, you can add a bit of vinegar for extra tanginess.

Filling the Jars:

1. While the ajvar is still hot, pour it into sterilized jars. Seal the jars tightly and turn them upside down to create a vacuum.
2. You can further pasteurize the jars by placing them in warm water and cooking for another 10-15 minutes.

Storing:

• Store the ajvar in a cool, dark place. Once opened, keep the jar in the refrigerator.

Tips:

• Sterilizing Jars: You can sterilize the jars in the oven at 100°C or by boiling them in hot water.
• Consistency: If you prefer thicker ajvar, fry it longer or let it drain after grinding.
• Additions: Some people like to add garlic or chili peppers for a spicier version of ajvar.

Enjoy the process and savor the delicious ajvar!