Ajvarski peppers make sense the moment they hit heat. The walls are thick, the sweetness is deep, and the flesh collapses into a spread that tastes like it took more work than it did.
This version is inspired by ajvar: roasted red peppers, a little eggplant for silkiness, garlic, vinegar, and olive oil. It belongs with grilled bread, sausages, beans, roasted mushrooms, eggs, and anything cooked over fire.
At a glance
- Yield: About 2 cups
- Time: 1 hour
- Heat level: Sweet and mild
- Best season: Late summer preserving
Why this variety works
Ajvarski is a roasting pepper with substance. Unlike watery supermarket bells, it gives you body, colour, and sweetness after roasting, which is exactly what a spread needs.
Ingredients
- 7 large Ajvarski peppers
- 1 small eggplant
- 3 garlic cloves, unpeeled
- 3 tablespoons olive oil, plus more for the jar
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes, optional
- 1 teaspoon kosher salt, plus more to taste
- Black pepper
Method
- Roast peppers, eggplant, and garlic at 450 F until the peppers blister and the eggplant collapses, 25 to 35 minutes.
- Transfer peppers to a covered bowl for 10 minutes, then peel, seed, and roughly chop.
- Scoop eggplant flesh from the skin and squeeze the roasted garlic from its skins.
- Pulse roasted vegetables with olive oil, vinegar, paprika, salt, and black pepper until spreadable but not perfectly smooth.
- Simmer in a skillet for 10 to 15 minutes, stirring often, until glossy and concentrated.
- Finish with a thin layer of olive oil if storing in the fridge.
Make it yours
- For a sweeter spread, add one roasted carrot.
- For a smokier spread, char the peppers over flame instead of roasting.
- For a richer dip, fold in a spoon of tahini or yogurt before serving.
How to serve it
Serve with grilled bread, lamb, sausages, beans, roasted mushrooms, fried eggs, feta, or a mezze-style plate.
Garden note
Let Ajvarski peppers fully ripen red before harvesting. The flavour difference between half-coloured and fully ripe fruit is huge.
Grow it from seed: Ajvarski Pepper Seeds