How to make it

  • Roast the paprika and eggplants over charcoal or a gas flame, or bake them in a preheated 475 F oven, until the skin is blistered and darkened. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skin along with the stems and seeds. Mash the peppers and eggplant pulp together to form a slightly chunky mass. You can do this with a fork or in a food processor.
  • Heat 3 tablespoons of oil in a large skillet and saute the onion until very soft. Add garlic and cook for 2 more minutes. Remove from the heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all of the oil. Add lemon juice or vinegar, and salt and pepper, to taste. Transfer to a serving bowl and garnish with parsley.
  • Serve as an appetizer to spread on thick slices of country-style white bread or flat pita bread with chunks of feta cheese, or use as a side dish to accompany grilled or roasted meats.
  • Yield: 6 to 8 servings, as an appetizer or side dish.

Reviews & Comments 8

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  • MichiganCook 11 years ago
    I can a lot and would like to make it when the veggies are in season (now) to enjoy in the winter. Do you know how to do that? I assume that since it's vegetables, I should use a pressure canner. How long? I cook pints of black bean salsa for 60 minutes. Do you think that would be long enough?
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  • Bunny89 12 years ago
    Macedonian ajvar recipe is secret..thats why is the best! :)
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  • tadasp 14 years ago
    I found Ajvar in a jar at eastern european food websiteIt's not homemade but tastes delicious! :) Will try to do my own and compare though...
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  • m_tsaidis1975 14 years ago
    I have a Macedonian friend and his mum makes Ajvar all the time, it is absolutely delicious. I love going over and eating Macedonian food!!!
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    " It was excellent "
    jencathen ate it and said...
    They eat this a lot in Serbia too. It's really yummy!
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  • sfkuma 15 years ago
    Kajmak and Avjar are important parts of a Macedonian "meze". Both are delicious with crusty French or Italian style bread. Be sure to play some great Macdonian CD's whilst eating!
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  • buonissimo 16 years ago
    I work in a winery and we sell ajvar in a jar, never new what to offer this whith, thanks so much for the info, and for expanding my culinary knowledge!!!!!!!!!!
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    " It was excellent "
    dizzzykipper ate it and said...
    Yes,It was great!
    I'm into making breads right now and it was a perfect compliment to my sour dough.
    Plus I love pepper's all kind's
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