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Ajvar has been enjoyed by the Balkan nations for many years  and it’s name translates into caviar.  Autumn is the time to prepare Ajvar as there is an abundance of peppers and eggplants.   Once prepared, it can be preserved for the winter months.  It is a wonderful accompaniment to grilled meat and can be spread on bread, enjoyed in sandwiches and used in many more dishes and snacks.  Families have developed their own recipes and these recipes are lovingly handed down to the next generation.  Chilli can be added  for a bit of zing, others may add onion, extra garlic or a little more eggplant.  The main ingredient to make this dish is red peppers.  There are a many varieties you can choose from.   The peppers  will give the Ajvar a beautiful colour and add sweetness.



1 kg medium eggplants
1.3 kg red peppers
2 cloves of garlic (crushed)
1 brown onion (finely chopped)
2 small chillies (optional)
25 ml apple cider vinegar (or vinegar of your choice)
olive oil for cooking
Salt & freshly ground Black Pepper

Preparation Time:   15 minutes
Cooking Time:   2 hours and 20 minutes
Makes:    2 x 380 gram jars + a little extra

Preheat the oven to 200°C for 20 minutes.  Wash and pat dry the peppers and eggplants.   Place the peppers and eggplants on 2  lined baking trays and put in the oven for approximately 20 minutes until they are charred.  You may need to turn them over to evenly cook and char on both sides.  Once the peppers are charred take them out and cover the tray with foil to loosen the skin from the flesh.  Leave the eggplants in the oven for an extra 5-10 minutes.  Once the eggplant has finished cooking remove from the oven and cover with foil.  Allow to cool for 10 minutes.

Peel the skin off the peppers, remove all the seeds, scoop the flesh out of the eggplants and place in a colander to drain the excess water for approximately 20 minutes.  Place all the flesh in a blender.   If you prefer the Ajvar to be a bit chunky and fleshy do not purée it too much.

Heat the olive oil in a pan over a medium heat, add the chopped onion, chilli, garlic and sauté for 7 minutes until translucent.   Add the pepper and eggplant purée and allow to come to a gentle simmer.  Reduce the heat and cook stirring regularly for approximately 2 hours.   After the first hour of cooking add the vinegar, salt and pepper, stir well and continue to gently simmer for another hour to reduce and infuse the flavours.

Once the Ajvar has finished cooking immediately put the hot relish in clean sterilised jars and firmly seal the lid.

Cook’s Tips

For the Ajvar to have a smokey flavour it is ideal to cook the peppers and eggplants over a flame of hot coals.   On this occasion I used my oven and stove and I am happy with the result.

For a more chunky result you can use a potato masher, mouli grater  or chop the flesh with a knife rather than a blender.

If you are planning to make a large quantity and will be storing the Ajvar for some time.  Once the jars have been filled, place the sealed jars in a pot of water.   Bring the water to a gentle simmer and simmer for approximately 15 minutes.  Use jars that are the same size and ensure that the  water covers the jar 3/4 of the way.  Use tongs to remove the jars and allow to cool before storing in a cool, dark place.

Let the Ajvar settle in the jar for a few days as this will allow all the ingredients to infuse and produce a more robust flavour.


Milanka's Fine Food

Join me on a journey of cooking, sharing recipes, exploring the different varieties and styles of food from around the world. Using fresh ingredients to create healthy, delicious and flavoursome dishes. I would like to share my love of food with you”. I am a Commercial Cook by profession and have been cooking for many years.

Nourish yourself, your family and embrace fresh, wholesome food for well being.

I wish you all good health, happiness and a fulfilling journey through life. -Milanka


18 Responses

  1. Very interesting! Believe it or not, this is my first time seeing Ajvar. Basically, I never knew what Ajvar is until this post 😛 I love sour stuff so I think I’ll love this a lot! 😉 Thanks for posting this yummy recipe Milanka! <3

      1. The two jars we left for a few days to settle. Once we opened them they dissapeared very quickly. It’s a good time of year for you to make more and store for the winter months. Enjoy! I will be doing the same when Autumn arrives here in Australia. 🙂 🙂 <3

    1. Hello Timi, I highly recommend that you do as it goes well with meats, in sandwiches and so much more. Especially bread! If you get an opportunity do try the recipe as it is much better than the pre-made ones from the shop. However, if time does not permit to make your own buy a good quality one from the Turkish shop. Ask them which one they recommend. Enjoy! Milanka 🙂

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