Ajvar, recipe of the Serbian roasted pepper sauce
Ajvar is a sauce made from peppers, eggplants and garlic, which is usually served with meat, but can also be used to season salads. Ajvar is ideal for preparing various spicy sauces and for seasoning soups. As a cold sauce, it is also mixed with mayonnaise or sour cream kefir and served with fried dishes. It is particularly popular in the Balkans, especially in Serbia and Bulgaria. Depending on the peppers, it can be sweet or spicy.
The history of the Ajvar
Its origins can be traced back to the Ottoman Empire, where it was known as “Hajvar”, and it is no coincidence that the word is reminiscent of a similar-sounding food, caviar. In the 1800s, a considerable amount of caviar was produced along the Danube from the roe of the sturgeon that swam from the Black Sea to present-day Belgrade, and this delicacy was originally called ajvar.
From caviar to Ajvar recipe
When the production of caviar, which was considered a luxury item, declined at the beginning of the 19th century, restaurants tried to replace it with a spread made from red peppers, which was called “red Ajvar” or “Serbian Ajvar”. Today, no one thinks of the caviar, and the paprika cream started in Serbia and conquered the entire Balkans. Subsequently, the Ajvar recipe quickly gained international recognition and gained popularity.
How should Ajvar be consumed?
There are a thousand ways to prepare and enjoy ajvár, making it a remarkably flexible dish. It works well as a spread on toast or in fancier sandwiches, but it’s also excellent as a dip for raw veggies or bread. In addition, it can be used as a side dish or as a spice for grilled meats like chicken, hog, or beef. We are starting to see more and more salad recipes that feature this cream as the star ingredient. It can also be used as a pizza sauce alternative or as a topping for pasta meals.
The main key to being a real Ajvar
The baking is the key to authentic Ajvar. It can also be prepared in the oven, but once we’ve tried it with eggplant and peppers roasted over charcoal, we won’t experiment anymore. This amazing dish is incredibly appealing due to its smoky scent and taste. So let’s ignite the charcoal, fire up the grill, and grill those veggies if we can. It will have a profound impact! Naturally, though, the oven-baked version will also taste fantastic! We hope you enjoy cooking as you follow our Ajvar recipe and video!
Ingredients of ajvar recipe:
- 1 medium eggplant
- 5-6 medium red bell or “Kapia” peppers
- 1 head of garlic
- 50 ml olive oil
- 1 tsp fresh lemon juice
- salt & pepper
Steps of Ajvar recipe:
- Prick the surface of the eggplants with a fork in several places. Place on a baking tray with the peppers and the whole head of garlic. Bake at 200°C (390-400°F) for 50 minutes.
- Once baked, place the peppers in a bowl, cover and leave to rest for about 20 minutes. Then remove the baked skins and seeds from the peppers.
- Cut the eggplant in half and remove the “flesh”.
- Cut off the head of the garlic and squeeze out the creamy baked pieces.
- Place the flesh of peppers and eggplants with the fried garlic cloves in a blender. Season with salt and ground black pepper (chilli to taste), pour over olive oil and fresh lemon juice. Puree until everything is creamy.
- Pour the sauce into a saucepan and simmer over a low heat for 20-25 minutes. The ajvar will thicken slightly.
- Spread the ajvar on toast or a fresh slice of bread (or eat it with a steak, for example) and enjoy!
Watch our video about ajvar recipe: