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Hrvatski (Croatian)
Macedonian-style ajvar is a classic Balkan spread made from roasted red peppers and eggplants. Its rich, slightly smoky flavor delights every lover of homemade cuisine. Slow cooking creates a thick, creamy texture and an intense aroma that perfectly complements bread, meat or vegetable dishes. It’s ideal for winter storage and for serving guests when you want to offer something authentic and homemade.
Ingredients for macedonian-style ajvar (about 1.5 l)
- 1.2 kg red peppers (sweet, thick-fleshed – ajvar type)
- 300 g eggplants
- 2–3 cloves garlic
- 100 ml sunflower or olive oil
- 1 tbsp white wine vinegar (optional)
- 1/2 tsp sugar (optional)
- 1 small hot pepper or a pinch of hot ground paprika (optional)
- salt
- pepper
Method
1Preheat the oven to 230–240 °C or prepare a grill. Cut the peppers in half and remove the seeds; prick the eggplants with a fork. Arrange on a baking tray and roast until the skins are charred and the flesh is soft.
2Transfer the roasted peppers and eggplants to a covered bowl or bag and let them “steam” for 10–15 minutes. Then peel the peppers and scoop out the flesh from the eggplants.
3In a food processor, chopper or with a knife, roughly chop the peppers, eggplants and garlic into a coarse paste. Leave it chunkier if you prefer more texture.
4Heat the oil in a wide pan. Add the pepper and eggplant mixture and cook over low to medium heat for 60–90 minutes, stirring frequently, until thick and creamy.
5Toward the end of cooking add salt, pepper, sugar, vinegar and hot pepper if desired. Cook for a few more minutes to let the flavors meld.
6Pour the hot ajvar into sterilized jars, seal well and let cool. Store in a cool, dark place.
Tips for perfect ajvar
• Use ripe, thick-fleshed peppers for the best flavor.
• If possible, roast the peppers over charcoal or an open flame for a smokier taste.
• The longer you cook ajvar on low heat, the thicker and creamier it becomes.
• Sterilize jars before filling to prolong shelf life.
• Once opened, store ajvar in the refrigerator.
Frequently Asked Questions (FAQ)
Is eggplant necessary in ajvar?
No, but eggplant adds creaminess and depth of flavor. If you don’t want it, simply leave it out and increase the amount of peppers.
How spicy can ajvar be?
For mild ajvar, omit the hot pepper. For a spicy version, add more chili or hot paprika to taste.
How long does homemade ajvar last?
If packed into sterilized jars and sealed well, ajvar will last for several months in a cool, dark place. Once opened, store it in the refrigerator and consume within a few weeks.
