Balkan Roasted Pepper and Eggplant Dip
Ajvar is a Balkan roasted red pepper and eggplant dip made by charring peppers and eggplant, then cooking them down with oil, vinegar, and salt. It is smoky, sweet, thick, and deeply red, with a soft spreadable texture. Serve it with grilled meats, sausages, bread, cheese, roasted vegetables, or sandwiches.
Ajvar Recipe
Balkan Roasted Pepper and Eggplant Dip
Ajvar is a Balkan roasted red pepper and eggplant dip made by charring peppers and eggplant, then cooking them down with oil, vinegar, and salt. It is smoky, sweet, thick, and deeply red, with a soft spreadable texture. Serve it with grilled meats, sausages, bread, cheese, roasted vegetables, or sandwiches.
Ingredients
Instructions
Serving Ideas
- Serve with grilled sausages, kebabs, burgers, or roasted chicken.
- Spread on bread with cheese or cured meats.
- Use as a dip for roasted potatoes and vegetables.
Chef Tips
- Drain roasted vegetables well before cooking.
- Cook slowly until the dip becomes glossy and thick.
- Use sunflower oil for a more Balkan-style flavor.
Storage
Store refrigerated for up to 7 days in a clean jar. Cover the surface with a thin layer of oil.
Allergen Notes
Naturally dairy-free, egg-free, nut-free, and gluten-free.