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Ajvar is a beloved roasted pepper and eggplant sauce originating from North Macedonia. Often enjoyed as a spread or condiment, it holds a special place in Macedonian cuisine, especially during gatherings and celebrations. This vibrant sauce pairs beautifully with grilled meats and fresh bread.
Preheat your oven to 450°F (230°C).
Place the red bell peppers and eggplant on a baking sheet.
Roast in the oven for about 30-40 minutes, turning occasionally, until the skin is blackened and the vegetables are soft.
Remove the vegetables from the oven and let them cool slightly.
Peel off the charred skins of the bell peppers and eggplant. Remove the seeds from the bell peppers.
Chop the peeled bell peppers and eggplant into small pieces.
Heat olive oil in a large pan over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Add the chopped bell peppers and eggplant to the pan.
Stir in the vinegar, sugar, paprika, salt, and pepper.
Simmer the mixture for about 30 minutes, stirring occasionally, until it thickens to a spreadable consistency.
Use an immersion blender to blend the ajvar until smooth. Alternatively, you can transfer it to a blender or food processor in batches.
Taste and adjust the seasoning with additional salt, pepper, or vinegar if needed.
Let the ajvar cool to room temperature.
Transfer to clean jars and refrigerate. Ajvar can be stored in the refrigerator for up to 2 weeks.
Enjoy your meal!
Ajvar is a savory sauce made from roasted red bell peppers and eggplant, often seasoned with garlic and spices.
Ajvar originates from the Balkans, particularly celebrated in North Macedonia as a staple of local cuisine.
The key ingredients include red bell peppers, eggplant, garlic, olive oil, vinegar, sugar, and paprika.
Making Ajvar takes approximately 85-100 minutes from start to finish.
Ajvar is commonly served with grilled meats, as a dip for bread, or as a topping for various dishes.