This post contains affiliate links.
This ajvar sauce recipe uses just 6 simple ingredients and is a quick way to make this delicious roasted red pepper relish. With roasted eggplant and red pepper, you’ll find yourself putting it on everything. It’s inspired by my favorite Mediterranean flavors of the Balkans.
save this recipe!When I visited a few Balkan countries this summer, every meal I had seemed to be served with this delicious smoky red sauce. After returning home, I set out to make this magical ajvar sauce at home.
This classic roasted red pepper sauce gained popularity after WWII as a way to preserve produce. Ajvar sauce kicks up the flavor of fresh peppers and eggplant by roasting them and combining them with garlic and other flavorful ingredients.
Reader rating
“It really is pretty easy and SO worth it. Ate the whole thing by myself in a day. Eat it with pita drizzled with olive oil and salt, toss it in a pan with eggs for a shakshuka type breakfast. I literally can’t get enough and didn’t even need to use a grill!” —Carolynn
you don’t need much
Nature’s bounty is combined with a few pantry staples to tie it together. Jump to the recipe card for exact measurements!
- Red Bell Peppers: Sweet bell peppers are the base ingredient here, and the roasting process enhances them.
- Eggplant: You wouldn’t know it from the flavor, but there’s a whole roasted eggplant in ajvar! Eggplant helps to bulk up the sauce and create a smooth texture (similar to in baba ganoush).
- Garlic: Nice and strong here with 4 cloves!
- Extra Virgin Olive Oil: Fat binds everything together. Use a good quality oil as the flavor is going to shine through, and lower quality brands will give you a bitter taste.
- Vinegar: This combines all the flavors and adds a quick tang.
Can I use store-bought?
Store-bought roasted peppers are often a pretty affordable alternative to roasting them yourself. Feel free to use a can of store-bought roasted peppers here!
How to make Ajvar
This recipe is easy—just roast, peel, and blend! This is a quick overview, but you can jump to the recipe card for the full printable recipe.
Step 1: Broil the Peppers
The eggplant needs to be pricked a few times (like a potato) to let steam release. Broil, turning the peppers and eggplant often, watching carefully so they don’t burn!
Step 2: Steam the Veggies
Transfer the roasted veggies to a glass bowl and cover tightly with plastic wrap. This is the secret to easy peeling.
Step 3: Peel Them
After steaming, the peels should slide right off. Discard the pepper stems and seeds and the eggplant stem. Cut the eggplant into chunks.
Step 4: Blend It Up
Add all of the ingredients to a food processor and whirl. Pulse until smooth, but keep in mind that the eggplant’s texture means it will still be chunky.
Optional – Simmer
For a thicker, more concentrated sauce, transfer your blended ajvar to the stove and let simmer, uncovered, for 20 minutes, stirring often to prevent it from burning.
Roasted Veggie Tip
Have you ever roasted peppers? The plastic wrap-covered bowl is key to easy peeling. The steam makes the peels slide right off. And even though you are removing the actual charred bits, the pepper still has an amazing roasted flavor.
Relish the Flavor
Ajvar relish is a great saucy accompaniment to so many meals.
- Vegetarian Cevapi: The classic Bosnian sandwich that always comes with a side of ajvar.
- Shakshuka: This is delicious when you substitute some of the canned tomatoes for this ajar sauce.
- Tofu Nuggets: These provide a perfect vehicle for dipping.
Easy Ajvar Recipe (Roasted Red Pepper Relish)
Ingredients
- 4 red bell peppers
- 1 eggplant
- 4 cloves garlic
- 2 Tbsp extra virgin olive oil, 30 mL
- 2 Tbsp white vinegar, 30 mL
- ½ tsp each salt and pepper
Instructions
- Broil: Place washed bell peppers and eggplant on an aluminum foil-lined baking sheet. Prick eggplant all over the skin with a fork. Place on the upper rack and broil, turning the peppers and eggplant often, until the skins are black and blistered, about 10 minutes.
- Steam: Immediately transfer peppers and eggplant to a large bowl. Cover tightly with plastic wrap and let steam for 15 minutes – this will make peeling a breeze!
- Peel: Peel the skin from each pepper and the eggplant. Remove stems and seeds from the peppers. Cut eggplant into chunks.
- Blend: Add roasted peppers and eggplant to a food processor, along with all other ingredients. Blitz until smooth.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I was searching for this recipe as I had some for the first time at a restaurant and couldn’t stop thinking about it. It really is pretty easy and SO worth it. Ate the whole thing by myself in a day. Eat it with pita drizzled with olive oil and salt, toss it in a pan with eggs for a shakshuka type breakfast. I literally can’t get enough and didn’t even need to use a grill! Budget friendly to boot.
I’m so happy you loved it, Carolynn! It sounds delicious with eggs like that!
Wonderful recipe & super easy!
So happy to hear it! 😀