Smoky Homemade Ajvar with Garlic and Olive Oil

Prep Time 30

Cook Time 1

Total Time 1 30

Course Appetizer, Condiment, Side Dish

Cuisine Balkan, Croatian, Macedonian, Serbian

Servings 2.5 cups (approximately)

Charcoal grill, gas grill, or oven To roast the peppers and eggplant. For the deepest flavor, a charcoal grill is ideal.
Large bowl For steaming the roasted peppers so the skins are easier to peel.
Plastic wrap or clean kitchen towel To trap steam after roasting.
Food processor or meat grinder Traditional ajvar is ground, not puréed. A meat grinder will give you the most authentic texture, but a food processor on pulse mode works fine.
Heavy-bottomed saucepan or sauté pan For simmering the mixture until thickened.
Wooden spoon For constant stirring during cooking.
Clean jars If you're planning to store the ajvar long-term.

6 large red bell peppers preferably sweet and ripe (you can also use romano peppers for a smokier flavor)
2 medium eggplants
6 cloves garlic peeled and minced
1/2 cup extra virgin olive oil
2 teaspoons salt or to taste
1 tablespoon white vinegar helps preserve the ajvar and adds brightness
1/2 teaspoon ground black pepper
Optional: pinch of chili flakes for heat if you prefer spicy ajvar

Start by washing the red peppers and eggplants. Dry them and place them directly over a grill or under a broiler. Roast them until the skins are blistered and blackened on all sides. This will take about 15–20 minutes. Turn them frequently for even charring.
This roasting step is what gives ajvar its signature smoky flavor. If you’re wondering how to make ajvar dip taste authentic, this is it.

Once roasted, immediately place the peppers and eggplants in a large bowl and cover it tightly with plastic wrap or a clean towel. Let them steam for about 15 minutes—this helps loosen the skins.
Peel the skins off the peppers and eggplants and discard the seeds and stems. Don’t rinse them under water; you’ll wash away the smoky flavor.

Using a meat grinder fitted with a medium plate or a food processor with a pulse setting, grind the roasted peppers and eggplants until you reach a coarse, spreadable consistency. You want it smoother than salsa, but not quite a purée.

Heat the olive oil in a large sauté pan over medium-low heat. Add the minced garlic and let it cook for about 1 minute, just until fragrant. Add the vegetable mixture, salt, black pepper, and vinegar.
Cook the ajvar slowly over medium-low heat, stirring regularly, for about 45 minutes. The mixture should reduce, darken slightly, and become glossy. Be patient—it’s this slow cooking that intensifies the flavor and preserves the relish beautifully.

Taste your ajvar and adjust the seasoning. If you like it spicier, now’s the time to add a pinch of chili flakes.

Let the ajvar cool to room temperature. Spoon it into clean glass jars and refrigerate. It will keep for up to 2 weeks. For longer storage, you can sterilize the jars and water-bath can them for shelf stability.