If you grew up anywhere near the Balkans, you know ajvar is autumn in a jar: sweet, smoky peppers, a whisper of eggplant, and a glossy finish of good oil. This version follows the classic flow—roast → peel → drain → cook—so you get deep flavor and a thick, scoopable spread that sits proudly on bread, next to grilled meats, or with cheese and olives.
Ingredients
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22 lb red sweet peppers (10 kg), thick-fleshed
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6½ lb eggplant (3 kg)
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1/3 cup distilled white vinegar, 9% (4-5 Tbsp / 60 – 70 ml)
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3 Tbsp sugar (about 36 g)
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4 Tbsp kosher salt (about 60 g; start with 3 Tbsp if using fine salt, then adjust)
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1⅔ cups neutral oil (400 ml; sunflower or grapeseed)
Optional (scaled):
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2–4 hot red chilies, roasted with the peppers
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4–6 garlic cloves, roasted in skins
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1 tsp smoked paprika
Yield: ~14–16 cups (about 7–8 pint jars).
Instructions
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Roast (bake)
Preheat to 475°F (245°C). Line multiple sheet pans. Roast whole peppers/eggplants 25–35 min, turning, until peppers are blistered and eggplants collapsed. Expect 2–3 oven batches.
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Steam & peel
Pile into a big bowl, cover with a towel 15–20 min. Peel and seed peppers; scoop eggplant flesh. (Peel/seeds chilies; squeeze roasted garlic, if using.) -
Drain well (crucial for thickness)
Rough-chop, then transfer to a large colander (or two) set over a bowl. Weight it (plate + cans) and drain 1–2 hours (longer = thicker). Press gently; discard liquid. -
Grind or pulse
Process to mostly smooth (or grind for rustic texture). -
Cook down
Warm 1 cup (240 ml) oil in a wide, heavy pot (or two pots) over medium. Add the purée and cook, stirring often, until reduced, thick, and glossy, 60–80 min (big batch = a bit longer).
Drizzle in the remaining ⅔ cup (160 ml) oil in a few additions to build shine and body. -
Season & finish
Stir in vinegar, sugar, salt (and optional paprika). Simmer 5 min, then taste: gentle sweetness, balanced salt, bright clean finish. Adjust salt/vinegar to preference.
Jarring & Storage
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Heat the jars: Place clean jars (without lids) in a 225°F (110°C) oven for 10 minutes; keep them hot until filling. Simmer lids/rings in hot water (off the boil).
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Fill hot: Ladle hot ajvar into hot jars, leaving ½ inch (1.3 cm) headspace. Wipe rims and apply hot lids.
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Storage:
- Keep sealed jars in a cool, dark spot (a cupboard—not near the stove or in the sun).
- Best by 6 months for flavor and color.
- Before opening, check the lid: it should be firmly concave and not flex. If anything looks or smells off, don’t taste—discard.
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After opening use within 1-2 weeks. Always use a clean spoon so it stays fresh longer.
Save the image below Pinterest to come back when pepper season hits.
Video Recipe
FAQ: Ajvar (Smoky Roasted Red Pepper Spread)
What kind of peppers should I use for ajvar?
Use long, sweet red peppers—known in Serbia as roga/šilja (often sold as kapia, shepherd, bullhorn, Italian sweet/frying peppers). They’re meaty with thin skins, so they blister and peel easily and make a thicker, sweeter ajvar. If you can’t find them, use the thickest red bell peppers you can; texture will be a bit different but still great. Avoid hot peppers unless you want heat—add them sparingly.
What is ajvar?
A silky, smoky spread made from roasted red peppers with a touch of eggplant—common across the Balkans. Great on bread, with grilled meats, eggs, or cheese boards.
How do you pronounce “ajvar”?
“Eye-var.”
Is ajvar spicy?
Usually mild. Add roasted hot chilies (or a pinch of cayenne) if you like heat.
Why add eggplant at all?
It adds body and silkiness without muting the pepper flavor. You can make a pepper-only version; texture will be a bit firmer.
Why roast at high heat (e.g., 450–475°F)?
High heat blisters skins fast and builds smoky flavor without drying the flesh. Finish under the broiler if you want extra char.
Do I really need to drain the roasted peppers/eggplant?
Yes—water is the enemy of thick, glossy ajvar. A good 1–2 hour drain (weighted) means less stove time and better texture.
My ajvar is too thin—how do I fix it?
Keep simmering gently and stir often until a spatula dragged through the pot leaves a line that slowly closes.
Serving ideas?
Spread on toast or flatbreads, tuck into sandwiches and burgers, spoon over grilled chicken or sausages, or pair with feta, olives, and herbs. A drizzle of olive oil and a few chili rings look great on top.
