Easy Ajvar Recipe (Roasted Red Pepper Relish)

Ajvar sauce closeup with a wooden spoon.

5 from 2 ratings

Easy Ajvar Recipe (Roasted Red Pepper Relish)

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.

Prep Time15

Cook Time15

Total Time30

Course: Dips, Sauces, and Salsas

Cuisine: Mediterranean

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: ajvar, ajvar sauce, Bosnian food, Croatian food, pepper relish, red pepper relish, Serbian food

Diet: Vegetarian

Time: 30 minutes or less, 45 minutes or less

Servings: servings

Author: Sarah Bond

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.

Video

Notes

Optional - Simmer: For a thicker, more concentrated sauce, transfer it to the stove and let simmer, uncovered, for 20 minutes.

Storage: If you have leftover sauce, this will last in the fridge in an airtight container for up to 5 days.

Nutrition