Ajvar (Kosovar Roasted Red Pepper and Eggplant Spread)
In short: A smoky spread of roasted red peppers and eggplant cooked slowly with oil and garlic, an autumn tradition in Kosovar kitchens. It takes about 2 h 10 min in total and makes 16 servings.
- Prep
- 45 min
- Cook
- 1 h 25 min
- Resting
- 45 min
- Total
- 2 h 10 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 95 kcal
Ajvar is the red pepper spread that fills pantry shelves in Kosovo each autumn, when peppers are cheap and plentiful. Peppers and a little eggplant are roasted until blackened, peeled, ground and cooked slowly with oil until thick and deep red. It is spread on bread, served beside grilled meat such as qebapa and stirred into stews. The work is long, but the flavor is smoky, sweet and rich.
Instructions
- Heat the oven to 240°C (465°F), or prepare a hot grill. Pierce the eggplant a few times with a fork, then lay the peppers and eggplant on lined trays.
- Roast for 35 to 45 minutes, turning once or twice, until the pepper skins are blistered and blackened in patches and the eggplant has collapsed and is soft.
- Tip the hot peppers into a large bowl, cover with a plate and steam for 15 minutes. Peel off the skins and remove the stems and seeds. Scoop the eggplant flesh out of its skin and discard the skin.
- Drain the peppers and eggplant in a colander for 30 minutes. Pulse them in a food processor to a coarse puree, or chop them finely by hand.
- Heat 60 ml (1/4 cup) of the oil in a wide, heavy pot over medium heat. Add the puree and simmer for 35 to 45 minutes, stirring often, until thick and dark and a spoon leaves a trail. Add the rest of the oil a spoonful at a time.
- Stir in the garlic, salt, vinegar and sugar for the last 5 minutes. Taste and adjust. Cool, then spoon into clean jars and cover with a thin layer of oil.
Tips
- Ajvar keeps for 2 weeks in the fridge under a layer of oil, or 6 months in the freezer. Shelf-stable jars need a tested canning procedure, because peppers and eggplant are low in acid.
- Keep the heat moderate and partly cover the pot, since thick ajvar spatters. For a hot version, stir in 1 or 2 minced fresh chilies with the garlic.
Questions and answers
Can I make ajvar without eggplant?
Yes. Peppers alone give a sweeter, brighter spread, while a little eggplant makes it smoother and earthier. Both versions are common.
What do you serve ajvar with?
Spread it on bread with fresh cheese, spoon it beside qebapa or grilled meat, or stir it into bean dishes and stews. It also goes into flatbread sandwiches.
How long does homemade ajvar keep?
Up to 2 weeks in the fridge with a thin layer of oil on top, or 6 months in the freezer. Do not keep it at room temperature.
How long does it take to make Ajvar (Kosovar Roasted Red Pepper and Eggplant Spread)?
About 2 h 10 min in total: 45 min of preparation and 1 h 25 min of cooking.
How many calories are in Ajvar (Kosovar Roasted Red Pepper and Eggplant Spread)?
About 95 kcal per serving, with 1 g of protein, 7 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 95 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 7 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
