How to make the famous roasted red pepper & eggplant spread - AJVAR

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats while sunflower oil is cost-effective.

red bell peppers

🥗Healthier: yellow bell peppers

💰Cheaper: canned red peppers

Canned peppers are more affordable and still flavorful.

chili peppers

🥗Healthier: jalapeños

💰Cheaper: cayenne pepper

Jalapeños provide heat with fewer calories, while cayenne is often cheaper.

Wash and dry the red peppers and eggplants.

Arrange the peppers and eggplants cut into halves on a baking sheet lined with aluminum foil.

Bake until soft and the skin is black, about 45-50 minutes.

Transfer the roasted vegetables to a large bowl, cover with aluminum foil, and let sit for 2-3 hours until cool enough to handle.

Peel the peppers, remove the core and seeds, and do the same with the eggplants.

Chop the vegetables by hand or grind them in a meat grinder for a chunkier texture.

Add finely chopped garlic and vegetable oil to the ground vegetables.

Move the mixture to the stove and cook on low heat for at least one hour, stirring constantly.

At the end of cooking, add salt to taste and 2 tablespoons of vinegar.

Fill sterilized jars with the ajvar, making sure it is tightly packed.

Put the jars in the oven for 30 minutes until a crust forms on top.

Store ajvar in a cold and dark place or in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary