A Balkan pepper spread that roasts red peppers and eggplant down with olive oil and vinegar, smoky, smooth, and perfect beside grilled meat or bread.
Keeps the screen on · step-by-step guide · built-in timer
Roast the peppers and eggplants, then peel their skins.
Process the vegetables and transfer them to a pot.
Cook with olive oil and vinegar for 45 minutes.
If the ajvar sauce stays too thick, add a few drops of water and whisk again.
Transfer the ajvar sauce to a small bowl and serve once the aroma has settled.
💡 Tip: Peel the pepper skins completely; any remaining skin spoils the texture of the sauce.
🍽️ Serving suggestion: Serve with toasted bread, grilled meatballs, or a cheese board.
~75
kcal calories
1
g protein
9
g carbs
4
g fat
4.1g
Sugar
3.4g
Fiber
2.7mg
Sodium
1.3g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?