Ajvar is a delicious roasted red pepper and eggplant dip popular in the Balkans and Turkey. It’s traditionally made with roasted red bell peppers, eggplants, garlic, vinegar, and oil. If you enjoy a bit of spice, you can easily add chili peppers to the mix!
This rich and smoky condiment has a smooth or slightly chunky texture depending on personal preference and is usually served with Laffa - Iraqi Flatbread or pita chips, meats, or as a side dish.
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Typically, ajvar is simmered after blending, but I’ve found that this step isn’t really necessary. It doesn’t do much to thicken the dip and only slightly changes the flavor. That said, if you prefer to stick to the traditional method, you can simmer it for 30–40 minutes after blending. If you decide to go that route, you’ll find the full instructions detailed in the recipe.
A Brief History of Ajvar
Ajvar has its origins in the Balkan Peninsula, where it became a popular part of everyday meals in the late 19th and early 20th centuries. The name comes from the Turkish word "havyar," meaning caviar, as people often referred to it as "poor man’s caviar."
Back then, making ajvar was more than just cooking—it was an event. During autumn, when red peppers were in season, families would gather to roast the peppers over an open flame, peel the skins, and prepare the dip together.
Health Benefits of Ajvar
- Rich in Vitamins: Red peppers are packed with Vitamin C, which supports the immune system.
- Low in Calories: Ajvar is a guilt-free addition to your meals, ideal for those watching their calorie intake.
- High in Antioxidants: Eggplants and red peppers contain antioxidants that help combat free radicals.
- No Added Sugar: Unlike many store-bought dips, ajvar is naturally sweetened by the peppers.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Red peppers - I typically go for Romano peppers, but red bell peppers or any sweet red peppers work just as well for this recipe. Roasting them over an open flame gives the dip a nice smoky flavor, but if that’s not an option, roasting them in the oven works beautifully too.
- Eggplant - It adds a creamy texture and balances the sweetness of the peppers.
- Garlic - It enhances the flavor with its pungent aroma. You can turn it into a paste with a mortar and pestle or grate it with a Microplane.
- Olive oil - A staple in Mediterranean cooking, olive oil brings richness and a smooth finish to the dip.
How to Make Ajvar - Red Pepper and Eggplant Dip
Making this deliciously rich and smokey condiment is extremely easy. However, there are a few simple steps to follow for you to achieve the best results:
Begin by cooking the eggplants and red peppers. To keep the eggplants from bursting, use a toothpick to poke a few holes in each one. Place them, along with the red peppers, directly on a gas burner or barbecue.
Cook them until they’re soft and the skins are nicely charred, turning them regularly to ensure even cooking. This step is key to getting that classic smoky flavor.
Alternatively, you can roast them in the oven. Bake the eggplants in a preheated oven to 200° C (390° F) for 30-40 minutes, and the peppers for 20-25 minutes until the skin is charred and the flesh is soft.
Place the roasted vegetables in a bowl and cover them with cling film or a lid for about 15 minutes. This helps bring out the smoky flavor as they cool and lets any extra liquid drain.
Once cooled, peel the eggplants and red peppers, and remove any seeds you find. Place the roasted vegetables, garlic, olive oil, vinegar, seasoning, and optional chili peppers in a blender or food processor. Blend to your desired consistency.
Your ajvar dip is ready to consume, but you might want to add the extra step and cook the mixture further to follow the traditional way. Simply transfer the blended mixture to a pan and cook over low heat for 30-45 minutes, stirring frequently.
Store in the fridge for up to 2 weeks or process in sterilized jars for longer shelf life.
Recipe Tips From the Chef
- Use fresh vegetables and good-quality olive oil for the best results.
- Roasting the red peppers and eggplant over fire is key if you want to get that classic smoky flavor.
- Place the roasted vegetables in a bowl and cover them with cling film or a lid for 15 minutes to help intensify the smoky flavor while they cool. It will also allow residual liquid to drain from the vegetables and will be easier to peel them.
- If preserving, ensure your jars are sterilized to prevent spoilage.
Ways to Enjoy Ajvar
As a Spread
Ajvar is perfect on fresh bread, crackers, or sandwiches. It adds a burst of flavor and a creamy texture to your favorite snacks.
As a Side Dish
Just like Havuc Tarator - Turkish Carrot Dip with Yogurt and Skordalia - Greek Potato Dip, serve it alongside Grilled BBQ Chicken Thighs, Briam - Greek Roasted Vegetables, or rice dishes such as Ankara Tava - Turkish Lamb and Rice. Its smoky, slightly tangy taste complements a wide range of main courses.
As a Dip
Pair ajvar with Barbari Bread, vegetable sticks, or Air Fryer Pita Chips for a flavorful appetizer.
As a Cooking Ingredient
Use it as a base for pasta sauces, stews, or marinades. Its rich flavor can elevate simple dishes into something extraordinary.
Recipe FAQs
When stored in sterilized jars and kept in the fridge, ajvar can last up to two weeks. Properly canned ajvar can last several months.
You can substitute olive oil with sunflower oil, which is commonly used in traditional Balkan recipes.
Yes, ajvar freezes well. Divide it into smaller portions and store it in airtight containers for up to three months.
Related Recipes
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Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Ajvar - Red Pepper and Eggplant Dip as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Ajvar - Red Pepper and Eggplant Dip
Equipment
Ingredients
- 3 red pepper (sweet Romano pepper) (300 grams)
- 1 medium eggplant (250 grams)
- 2 cloves garlic (finely chopped)
- 2 tablespoon good quality olive oil
- 1 tablespoon white wine vinegar or apple cider vinegar
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Begin by cooking the eggplants and red peppers. To keep the eggplants from bursting, use a toothpick to poke a few holes in each one. Place them, along with the red peppers, directly on a gas burner or barbecue.
- Cook them until they’re soft and the skins are nicely charred, turning them regularly to ensure even cooking. This step is key to getting that classic smoky flavor.
- Alternatively, you can roast them in the oven. Bake the eggplants in a preheated oven to 200° C (390° F) for 30-40 minutes, and the peppers for 20-25 minutes until the skin is charred and the flesh is soft.
- Place the roasted vegetables in a bowl and cover them with cling film or a lid for about 15 minutes. This helps bring out the smoky flavor as they cool and lets any extra liquid drain.
- Once cooled, peel the eggplants and red peppers, and remove any seeds you find.
- Place the roasted vegetables, garlic, olive oil, vinegar, seasoning, and optional chili peppers in a blender or food processor. Blend to your desired consistency.
- Your ajvar dip is ready to consume but you might want to add the extra step and cook the mixture further to follow the traditional way. Simply transfer the blended mixture to a pan and cook over low heat for 30-45 minutes, stirring frequently.
- Store in the fridge for up to 2 weeks or process in sterilized jars for longer shelf life.
Notes
- Use fresh vegetables and good quality olive oil for best results.
- Roasting the red peppers and eggplant on fire is key if you want to get that classic smoky flavor.
- Place the roasted vegetables in a bowl and cover them with cling film or a lid for 15 minutes to help to intensify the smoky flavor while they cool. It will also allow residual liquid to drain from the vegetables and will be easier to peel them.
- If preserving, ensure your jars are sterilized to prevent spoilage.
Diane
Tasty and healthy! Easier than I thought so it is a bonus!
Ayla Clulee
Dear Diana, I am so glad you found it easy too—that’s definitely a bonus!