Ajvar (Macedonian Roasted Pepper and Eggplant Spread)
Local name: Ајвар
In short: Smoky red peppers and a little eggplant roasted, peeled and slowly cooked with oil, garlic and vinegar into a thick, sweet spread. It takes about 2 h 40 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 2 h
- Total
- 2 h 40 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 160 kcal
Ajvar is the spread that Macedonian families make in autumn, when sweet red peppers are cheap and the whole street smells of roasting. The peppers are roasted until blackened, peeled, mashed and cooked slowly with oil until the mixture turns thick, deep red and glossy. A little eggplant adds body. It is eaten on bread for breakfast, beside grilled meat, and with white cheese, and a jar of homemade ajvar is a common gift.
Instructions
- Heat the oven to 240°C (475°F). Roast the peppers and the whole eggplant on lined trays, turning them now and then, for 40 to 50 minutes, until the skins are blackened and blistered and the eggplant has collapsed.
- Put the peppers in a covered bowl for 15 minutes to steam. Peel them and remove the stems and seeds, without rinsing, which would wash away flavor. Peel the eggplant and drain it in a colander for 15 minutes.
- Chop the peppers and eggplant very finely, or pulse them in a food processor into a coarse mash. Drain the mash in a sieve for 15 minutes.
- Heat 50 ml (3 tbsp) of the oil in a wide heavy pot over medium heat. Add the mash and cook for 40 minutes, stirring constantly at first and then often, adding the rest of the oil by the spoonful as it thickens.
- Keep cooking for 60 to 75 minutes in total, until a spoon drawn through the spread leaves a clear trail. Stir in the garlic, salt, vinegar and sugar, if using, for the last 10 minutes.
- Cool completely, then pack into clean jars and refrigerate.
Tips
- Use sweet red peppers, ideally the long, thin-skinned kind sold as Romano or capia peppers. Bell peppers work but give a milder, wetter result.
- Stir often toward the end. Ajvar spits as it thickens, so use a long spoon and lower the heat.
Questions and answers
How long does homemade ajvar keep?
Up to 2 weeks in a clean jar in the fridge, with a thin layer of oil on top. It freezes well for up to 6 months.
Can I store ajvar in jars at room temperature?
Only with a tested pressure-canning method or a properly acidified recipe, because low-acid vegetables packed in oil can grow harmful bacteria. If you are unsure, refrigerate or freeze it.
Is ajvar spicy?
The classic version is sweet and smoky. A spicy version, called ljuti ajvar, adds roasted hot peppers or chili flakes to taste.
How long does it take to make Ajvar (Macedonian Roasted Pepper and Eggplant Spread)?
About 2 h 40 min in total: 40 min of preparation and 2 h of cooking.
How many calories are in Ajvar (Macedonian Roasted Pepper and Eggplant Spread)?
About 160 kcal per serving, with 2 g of protein, 13 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 160 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 13 g |
| Fat | 11 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
