Red Pepper-Eggplant Ajvar Recipe (2024)

FAQs

What are the ingredients in ajvar vegetable spread? ›

$4.99 ea. Product added to cart. RED PEPPERS, EGGPLANTS, VINEGAR, SALT, SUGAR, SUNFLOWER OIL, GARLIC, HOT PEPPERS.

I can now safely say that if you want to make your ajvar the quickest and easiest way—on a stove and without boiling—you'll get something pretty good, but if you want all the smoky, fruity, and tangy flavor of a great ajvar, it's worth the extra time and effort to prepare it the traditional way, cooked over a live fire ...

Ajvar (pronounced Eye-Var) is a Red Pepper relish or sauce that can be used as a spread over pita or bread, sauce over pasta or condiment over any dish you like. Most Balkan countries not only have their variation of this sauce but they also often take credit that ajvar originated in their country.

Spread ajvar liberally on crusty bread, alongside roasted or barbecued vegetables and meats, or blend it with yoghurt and olive oil to make a dip. It tastes so good that ajvar lovers eat it with a spoon straight from the jar.

North Macedonia is well known for its incredible, still mostly organic and sustainable produce, especially when it comes to red peppers and aubergines for Macedonian ajvar. As is the Leskovac region in Serbia, which produces a particular type of red pepper perfect for Leskovac ajvar.

Domestic ajvar, meaning "caviar", used to be a very popular dish in Belgrade homes and restaurants, but the domestic production of caviar became unsteady in the 1890s because of labor disputes.

It can go with almost all types of meat, mezze (a starter meal in the Balkan countries that contains “prosciutto (type of meat) and cheese,” and even pizza. People have their preferences, and they mix ajvar with whatever they like. Ajvar goes along with any type of pastry as well.

Handling: Keep unopened ajvar in a dark, cool place for up to 4 months. Once you open an ajvar jar, keep it in the fridge for 7-10 days. If you see whiteish or green spots on top, discard the jar. Serving: When ready to eat, open the jar, empty the oil on top, give the ajvar a good stir with a spoon, then serve.

Diet friend

This is good news, ajvar will not make you fat. 100 grams of ajvar has only 138 calories or about 7 calories per teaspoon. In addition, its full, rich aroma will contribute to the taste of the dish so that, even if you watch the calories, you will certainly not be deprived of gastronomic tastes.

Ajvar is both Macedonian and Serbian national dish and that will stay forever. Origin of ajvar is Serbian. It emerged at late 19th century in Belgrade restaurants as a substitute of Danube sturgeon caviar.

Is ajvar eaten hot or cold? ›

You can eat it cold or warm, as a side dish with grilled meat or just on bread or as an ingredient in marinades. Even if you know nothing about Balkan cuisine, you may have come across or heard someone mention, ajvar (pronounced “AY-vahr”).

Harissa sauce substitutes. If you are missing ingredients a fast substitute with a similar flavour is ajvar. Take one jar of ajvar and add chilli to give it the same spicy kick as harissa.

"A versatile Roasted Red Pepper Spread that can be served with bread, crackers, vegies with or without cream cheese or on meats and fish. Also, good in the middle of a grilled cheese sandwich made with pepper jack cheese and rye or whole wheat bread.

Wherever your ajvar inspiration takes you, store it in the fridge once you've opened a jar. Ajvar lacks the brine or salt concentration of pickles to keep it fresh after exposure to air, so try to eat through your jar within a week or two.

There are no preservatives, so we would recommend using within 7-10 days of opening.

Generally speaking, ajvar is considered to be healthy. The ingredients that go in are all-natural and don't contain any negative parts that can damage your health. If you want to make ajvar even more beneficial, we suggest that you ditch the salt and make it without it. In most cases, extra salt can be bad.

The traditional ingredients include red bell peppers, tomatoes, garlic, vegetable oil, salt, and often eggplant. Pindjur is similar to ajvar, but the latter is smoother, usually has a stronger taste, and is rarely made with eggplant. In some regions the words are used interchangeably.