Ajvar for Winter (Serbian Style)
Bright, uniquely delicious, and wonderfully versatile! Serbian-style ajvar can be made from sweet bell peppers alone or with tomatoes or eggplants. It’s simple to prepare and incredibly appetizing!
Updated : 21 October, 2025
Easy
About 1 hour.
Ingredients
1 kilograms
Bell pepper
0.5 kilograms
Eggplant
50 grams
Garlic
1 tablespoon
Sugar
to taste
Salt
50 milliliters
Vegetable oil
50 milliliters
Vinegar
to taste
Ground pepper mix
to taste
Chili pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Which peppers are best? Choose large, meaty red, orange, or yellow bell peppers. I usually use red ones.
Step 2
Wash the eggplants and peppers in cold water and dry them with a towel. Prick each vegetable with a fork. Line a baking sheet with parchment paper and arrange the vegetables in one layer. Roast in a 400°F (200°C) preheated oven until the skins darken and char slightly.
Step 3
Turn the peppers and eggplants to the other side and continue roasting until the skins are evenly darkened. If your oven has a grill (broil) function, use it! It took me about 40 minutes to fully roast the vegetables. Then transfer them to a tray or dish.
Step 4
Cover the roasted vegetables with plastic wrap or place them in a plastic bag. Leave them covered for 20-30 minutes.
Step 5
For a smoky flavor, you can grill the vegetables over charcoal instead of baking. If you have this option, definitely use it - the taste is incredible!
Step 6
Remove the skins from the peppers, discard the cores and seeds. This should be easy to do. Cut the eggplants lengthwise.
Step 7
Scoop out the eggplant flesh with a spoon.
Step 8
You can chop the vegetables several ways - puree them in a blender, grind through a meat grinder, or finely chop by hand.
Step 9
This time, I used a blender to puree the peppers and eggplants.
Step 10
Pour vegetable oil into a heavy-bottomed pan, then add the pureed vegetables, pressed garlic, salt, sugar, and ground pepper mix. Simmer over medium heat, stirring occasionally, until excess liquid evaporates. Add vinegar and cook for another 1-2 minutes.
Step 11
Sterilize jars and lids by your preferred method. Pour the hot ajvar into hot jars and seal tightly.
Step 12
Turn the jars upside down, cover with a towel or blanket, and leave until completely cool. Store in a cool place - I keep mine on the bottom shelf of the fridge.
Step 13
Ajvar, a famous Balkan sauce, pairs perfectly with meat dishes, cutlets, ćevapi, chicken, or potatoes.