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Ajvar Recipe

Ajvar is a Serbian eggplant and red pepper dip. And it’s DELICIOUS.

Growing up, the dip often showed up at BBQs and parties (my dad is from Slovenia, and it was a staple in the Slovenian diet). Of course, I didn’t like it when I was young… probably because I never actually tried it. Once I decided that I actually really liked vegetables (sometime in my late teens, early 20s), I started to really enjoy the flavour of ajvar.

It can be a bit tricky to find; most grocery stores in my area do not carry it. And when I ran out, but was too lazy to go across town to buy some more, I made my own.

This dip/ sauce can be used on its own, on hamburgers, on vegetables, added to soups and stews, or mixed into spaghetti sauce. I often eat it right from the jar.



Ajvar Recipe
A simple eggplant and pepper dip.
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  1. 1 large eggplant, cut lengthwise, then lengthwise again
  2. 1 clove garlic, peeled
  3. 3 red peppers, seeded and cut into quarters
  4. 2-3 tbsp. Olive Oil
  5. Salt + Pepper to taste
  1. Preheat oven to 475. Line a baking sheet for easier clean up.
  2. Place prepared eggplant, garlic and peppers on sheet in a single layer. Toss with olive oil (I use my hands to massage the oil into the veggies). Sprinkle with salt and pepper.
  3. Roast for 10 minutes. Remove from oven and take garlic off the pan.
  4. Roast veggies (sans garlic) for another 20 minutes.
  5. Let veggies cool slightly, then puree garlic and roasted veggies in a food processor.
  6. Voila! You have made a delicious dip 🙂
Tanja Shaw