Ajvar with Roasted Red Peppers, Aubergine & Paprika Recipe

Discover the rich and smoky flavours of Ajvar, a traditional Balkan roasted vegetable spread made with red peppers, aubergine, and paprika. This vibrant and versatile dish can be enjoyed as a dip, spread, or side, making it a perfect addition to your meals. The natural sweetness of roasted peppers and the earthy depth of aubergine come together with a subtle kick of paprika to create a taste that's both comforting and full of character. Whether served with fresh bread, crackers, or grilled meats, this simple yet flavourful recipe is sure to impress. Prepare this delightful homemade condiment and bring a taste of the Balkans to your table!

Course Appetizer, brunch, Side Dish, snacks

Cuisine Balkan / Southeast European Cuisine

Diet Gluten Free, Vegan, Vegetarian

Keyword how to make ajvar at home, mediterranean-style spread, roasted red pepper and aubergine dip, roasted vegetables dip recipe, smokey red dip, tTraditional ajvar with paprika, vegan ajvar spread, vegan Balkan recipes

Prep Time 20

Cook Time 50

Servings People

Calories 40

Ingredients

Instructions

Prepare the vegetables

Preheat your oven to 220°C (200°C fan)/Gas Mark 7. Line a baking tray with parchment paper. Place the red peppers and aubergine on the tray and roast them for 30–40 minutes, turning occasionally, until the skins are charred and the vegetables are soft.

Cool and peel

Once roasted, transfer the peppers and aubergine to a bowl and cover with a plate or cling film. Let them cool for about 10 minutes. This helps loosen the skins. Peel the skins off the peppers and aubergine, and remove the seeds from the peppers.

Blend the ingredients

Place the peeled peppers and aubergine in a food processor or blender. Add the minced garlic, chopped chilli (if using), paprika, olive oil, and red wine vinegar. Blend until smooth, but leave a little texture if preferred.

Season and cook

Transfer the blended mixture to a large pan. Cook on low heat for 10–15 minutes, stirring frequently, to allow the flavours to develop and excess liquid to evaporate. Season with salt and pepper to taste.

Serve

Allow the ajvar to cool slightly before serving. It can be served warm or at room temperature. Enjoy as a dip with crusty bread, as a spread for sandwiches, or alongside grilled meats and vegetables.

Notes

Tips

When preparing Ajvar, the excellence of your ingredients can truly transform the final result. Let’s explore the vital components that elevate this roasted red peppers and aubergine recipe to its full potential.

Roasted red peppers are the cornerstone of any authentic Ajvar. These vibrant vegetables bring a natural sweetness and a hint of smokiness to the spread. For the best results, select fresh, ripe peppers with a bright red hue, indicating peak ripeness and flavour. Roasting them until slightly charred intensifies their taste, making them an indispensable element in your recipe.

Aubergines, also known as eggplants, contribute a creamy texture that beautifully balances the sweetness of the peppers. Choosing the right aubergines is key. Look for ones that are firm and free of blemishes. Smaller varieties often have a milder flavour and fewer seeds, which are perfect for this dish. Their inclusion adds depth and enhances the nutritional value of your Ajvar.

Another important ingredient is garlic, which adds a pungent kick that complements the roasted vegetables. Fresh, minced garlic is preferable for achieving that robust flavour. Additionally, a splash of vinegar helps to enhance the overall taste, adding a slight tanginess that lifts the richness of the peppers and aubergines.

Olive oil is another crucial component. It not only aids in roasting but also enriches the blend with a smooth, luscious texture. Opt for high-quality olive oil to ensure the best possible taste.

Lastly, seasoning with salt and pepper allows you to tailor the Ajvar to your liking, highlighting the natural flavours of the vegetables. Adjust the seasoning as needed to create a spread that perfectly suits your palate.

Nutrition