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Bask in the warmth of the sun, the aroma of roasted peppers, and the spirit of true Balkan tradition. This Macedonian ajvar with eggplant combines the natural sweetness of ripe red peppers with the deep, earthy flavor of roasted eggplant. Made with just a few simple ingredients, it’s a rich, velvety spread — perfect as a dip, side dish, or topping for homemade bread.
Ingredients for Macedonian Ajvar with Eggplant (for about 8 jars of 200 ml)
- 3 kg red pointed peppers
- 1 kg eggplants
- 2 dl sunflower oil (add more if needed)
- 1 head of garlic
- 1 hot pepper (optional, for a spicy version)
- 1 tablespoon salt (to taste)
Method
1Wash and dry the peppers and eggplants. Place them whole on a baking tray lined with parchment paper. Roast in a preheated oven at 220 °C until the skins start to blister and char slightly (about 15–20 minutes). Turn occasionally so they roast evenly.
2Once roasted, place the peppers and eggplants in a covered bowl or pot to steam for easier peeling. After 10–15 minutes, remove the skins, stems, and seeds. Let the vegetables drain in a colander for 2–3 hours to remove excess liquid.
3Pass the drained peppers and eggplants through a meat grinder or pulse them in a blender until smooth. Mix them together in a large pot with the remaining ingredients.
4Heat the mixture over medium heat, stirring frequently so it doesn’t stick. Gradually add oil as the ajvar thickens and absorbs it. Cook for about 1½ to 2 hours, until the mixture becomes thick and glossy.
5Adjust the seasoning with salt or a touch of hot pepper if desired. The ajvar is ready when a spoon leaves a visible trail on the bottom of the pot.
6Pour the hot ajvar into sterilized jars, seal tightly, and place in a preheated oven at 100 °C for about 10 minutes to seal. Allow to cool at room temperature, then store in a cool, dark place. Once opened, keep refrigerated.
Tips for Perfect Macedonian Ajvar
• Use red pointed peppers — they’re sweeter and give ajvar its rich color and aroma.
• Always roast eggplants well, but avoid burning them — bitterness will spoil the flavor.
• For a smoky touch, roast some of the vegetables on a grill instead of in the oven.
• Store in a cool, dark place — once opened, refrigerate and use within a few weeks.
• For a creamier texture, blend briefly with a hand blender before storing.
Frequently Asked Questions (FAQ)
How long does Macedonian ajvar last?
Properly sealed and sterilized ajvar keeps for up to a year in a cool, dark place. Once opened, store it in the fridge and consume within a few weeks.
Can I freeze ajvar?
Yes! Portion it into smaller containers and freeze. Thaw slowly in the fridge and stir well before using.
How can I make ajvar spicier?
For extra heat, add a few drops of chili or hot pepper oil. Start small — the flavor intensifies as it cools.
