Ajvar (Roasted Red Pepper and Eggplant Spread)

6 steps. Take it one step at a time.

1. 01

   Preheat the oven

   Preheat the oven to 200°C (392°F). Place whole red peppers and eggplants on a baking tray lined with parchment paper.

2. 02

   Roast the vegetables

   Roast the vegetables for about 30-40 minutes, turning occasionally, until the skin is blistered and charred on all sides.

   40 min
3. 03

   Remove the vegetables from the oven

   Remove the vegetables from the oven. Place the peppers in a bowl and cover with plastic wrap for 15 minutes; this makes them easier to peel. Peel the peppers and eggplants, removing all charred skin, seeds, and stems.

   15 min
4. 04

   Drain any excess liquid from the peeled vegetables

   Drain any excess liquid from the peeled vegetables. Finely mince the peppers and eggplant by hand or pulse in a food processor until you reach a chunky or smooth consistency, as desired.

5. 05

   Transfer the vegetable mash

   Transfer the vegetable mash to a large heavy-bottomed pot. Add the sunflower oil, minced garlic, and salt.

6. 06

   Cook over low heat

   Cook over low heat for 1 to 1.5 hours, stirring frequently. The ajvar is done when most of the liquid has evaporated and the oil begins to separate. Stir in the vinegar in the last 5 minutes if using.

   1 hr 30 min