When I visited a few Balkan countries this summer (Croatia and Bosnia Herzegovina), every meal I had seemed to be served with this delicious smoky red sauce. After returning home, I set out to make this magical ajvar sauce at home. This classic roasted red pepper sauce gained popularity after WWII as a way to preserve produce. Ajvar sauce kicks up the flavor of fresh peppers and eggplant by roasting them and combining them with garlic and other flavorful ingredients.
you don’t need much
Nature’s bounty is combined with a few pantry staples to tie it together. Jump to the recipe card for exact measurements!
Red Bell Peppers: Sweet bell peppers are the base ingredient here, and the roasting process enhances them (get our comprehensive guide to roasting bell peppers here!). Eggplant: You wouldn’t know it from the flavor, but there’s a whole roasted eggplant in ajvar! Eggplant helps to bulk up the sauce and create a smooth texture (similar to in baba ganoush). Garlic: Nice and strong here with 4 cloves! Extra Virgin Olive Oil: Fat binds everything together. Use a good quality oil as the flavor is going to shine through, and lower quality brands will give you a bitter taste. Vinegar: This combines all the flavors and adds a quick tang.
How to make Ajvar
This recipe is an easy one. Just a quick roast, peel, and blend! This is a quick overview, but you can jump to the recipe card for the full printable recipe. Step 1: Broil the Peppers The eggplant needs to be pricked a few times (like a potato) to let steam release. Broil, turning the peppers and eggplant often, watching carefully so they don’t burn! Step 2: Steam the VeggiesTransfer the roasted veggies to a glass bowl and cover tightly with plastic wrap. This is the secret to easy peeling. Step 3: Peel ThemAfter steaming, the peels should slide right off. Discard the pepper stems and seeds and the eggplant stem. Cut the eggplant into chunks. Step 4: Blend It UpAdd all of the ingredients to a food processor and whirl. Pulse until smooth, but keep in mind that the eggplant’s texture means it will still be chunky. Optional – SimmerFor a thicker, more concentrated sauce, transfer your blended ajvar to the stove and let simmer, uncovered, for 20 minutes, stirring often to prevent it from burning.
Relish the Flavor
Ajvar relish is a great saucy accompaniment to so many meals.
Vegetarian Cevapi: The classic Bosnia sandwich that always comes with a side of ajvar. Shakshuka: This would be great when you substitute some of the canned tomatoes for this ajar sauce. Tofu Nuggets: These provide a perfect vehicle for dipping.
