Homemade Ajvar



15 min


1 h 10 min


2 1/2 cups

Homemade Ajvar

Photo, Carmen Cheung. Food styling, Ashley Denton. Prop styling, Madeleine Johari.

Red bell peppers and eggplant combine into a delicious Ajvar spread.


  • 1 large eggplant , halved (about 750g)
  • 3 large red peppers
  • 1 garlic clove
  • 1 tsp salt
  • 3 tbsp extra-virgin olive oil
  • 4 tsp white vinegar
  • 1/4 tsp smoked paprika


1. Position rack in centre of oven, then preheat to 475F. Line a baking sheet with foil. Pierce eggplant all over with a fork, then place cut-side down on prepared sheet with peppers. Bake, turning peppers every 10 min, until very tender and skin is charred, 35 to 40 min. Transfer peppers to a large bowl, then cover tightly with plastic wrap. Let stand to cool slightly, about 20 min.

2. Scrape out eggplant fresh with a spoon from skin and place between 2 clean kitchen towels to absorb excess liquid. It should measure about 1 1⁄4 cups. Discard skin. Remove and discard skin, stems and seeds from peppers.

3. Whirl garlic and salt in a food processor, then add eggplant and peppers. Purée until blended, about 2 min. Add oil, vinegar and paprika, and pulse to blend.

Nutrition (per 2 tbsp)

  • Calories
  • 39,
  • Protein
  • 1 g,
  • Carbohydrates
  • 5 g,
  • Fat
  • 2 g,
  • Fibre
  • 1 g,
  • Sodium
  • 116 mg.
  • Excellent source of
  • Vitamin C

Kitchen tip:
Homemade Ajvar is a great alternative to pizza sauce. Try out our Whole Wheat Mediterranean Pizza with Ajvar recipe.