Kafana-Style Ajvar

A smoky red pepper relish, slowly cooked until jammy, made with organic peppers and extra-virgin olive oil.

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Ingredients

  • 1.5kg organic red bell peppers (about 6 large)
  • 1 medium organic eggplant
  • 3 cloves garlic, minced
  • 3 tbsp extra-virgin olive oil, divided
  • 1 tsp sea salt (or to taste)
  • 1/2 tsp ground black pepper
  • 1 tsp apple cider vinegar
  • 1/2 tsp sweet paprika

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What you'll need

Instructions

  1. Char the peppers directly over an open flame or under a broiler, turning occasionally, for 10–15 minutes. Place in a covered bowl to steam for 10 minutes, then peel, seed, and roughly chop.
  2. Halve the eggplant lengthwise. Brush cut sides with 1 tbsp extra-virgin olive oil. Roast in a 220°C (425°F) oven cut-side down for 25–30 minutes until collapsed and tender. Scoop out the flesh and discard the skin.
  3. Combine the roasted pepper flesh and eggplant in a food processor. Pulse 8–10 times — ajvar should be coarsely textured, not smooth.
  4. Heat the remaining 2 tbsp extra-virgin olive oil in a heavy-bottomed saucepan over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the pepper-eggplant mixture.
  5. Cook uncovered, stirring frequently, for 30–40 minutes until thickened and the color deepens from bright red to rich brick-red.
  6. Season with salt, black pepper, apple cider vinegar, and paprika. Taste and adjust seasoning. Transfer to sterilized jars and refrigerate once cool.
  7. Serve at room temperature alongside ćevapi, lepinja, and kajmak. Keeps refrigerated up to 2 weeks.

FAQ

Can I use a different oil?

Extra-virgin olive oil is ideal for its mild, fruity flavor. Sunflower oil is also traditional in the Balkans and works well. Avoid strong seed oils that overpower the roasted peppers.

Can I make this ahead of time?

Yes, ajvar can be stored in the fridge for up to a week. The flavors will deepen over time.

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