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.
- 1 large eggplant, cut lengthwise, then lengthwise again
- 1 clove garlic, peeled
- 3 red peppers, seeded and cut into quarters
- 2-3 tbsp. Olive Oil
- Salt + Pepper to taste
- Preheat oven to 475. Line a baking sheet for easier clean up.
- 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.
- Roast for 10 minutes. Remove from oven and take garlic off the pan.
- Roast veggies (sans garlic) for another 20 minutes.
- Let veggies cool slightly, then puree garlic and roasted veggies in a food processor.
- Voila! You have made a delicious dip 🙂