Ajvar is a delicious roasted bell pepper and eggplant spread that we discovered with delight on our trip in Southeast Europe. Grocery stores have countless varieties. The best Ajvar we ate in a family in Bosnia-Herzegovina. It is sweet, sour, salty, and can be made spicy.

Ingredients (4 people)

  • 3 large red bell peppers
  • ½ eggplant (optional)
  • 2 TBSP extra virgin olive oil
  • 1 TBSP herb vinegar
  • 2 cloves of garlic
  • 1 TL date caramel or coconut blossom sugar
  • 3-5 whole chillis
  • 1 TSP salt
  • Pepper to taste


  1. Bake the red peppers and eggplant at 200°C circulating air (392°F) for 25 mins.
  2. Blend all ingredients (except the water from the bell peppers) in a food processor until you have the desired consistency.
  3. Stored in the fridge in an airtight container, Ajvar will last for several weeks.

2 thoughts on “Ajvar

  1. Pingback: Ajvar: The vegan 'caviar' of the Balkans – BBC.com – TheBeeings

  2. Pingback: Ajvar: The vegan 'caviar' of the Balkans - Coventryecho

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