Ајвар / Ajvar (Roasted Red Pepper Spread)

Serbian Fast With Oil Published April 10, 2026

Ajvar is not just a recipe. It is a Serbian institution. Every autumn, when the red peppers come in, entire families gather for "ajvar day" — roasting and peeling hundreds of kilos of peppers, cooking them down in enormous pots, and jarring enough to last until next autumn. The smell of roasting peppers is the smell of October in Serbia.

This spread is the foundation of fasting cuisine in Serbia. It goes on bread, alongside beans, inside pita, on top of everything. It is naturally vegan, naturally delicious, and utterly essential.

FASTING LEVEL: Fast With Oil (for strict days, reduce oil to a minimum or omit — it will be thicker and less glossy)
SERVINGS: Makes about 4 jars (roughly 2 liters)
TIME: 3 hours

INGREDIENTS

- 5kg red bell peppers (the meatier the better — Serbian roga peppers are ideal)
- 500g eggplant (1-2 medium)
- 150ml sunflower oil
- 4 cloves garlic, finely minced
- 1 tablespoon salt
- 1 tablespoon sugar (optional — helps if the peppers are not at peak sweetness)
- 1 teaspoon black pepper
- 2 tablespoons white vinegar (for preserving, if jarring)

METHOD

1. Roast the peppers. The ideal method is over an open flame or charcoal — this gives the authentic smoky flavor. Otherwise, roast under a broiler or on a gas stove, turning frequently, until the skin is completely blackened and blistered on all sides. Place the roasted peppers in a large pot or bowl, cover tightly, and let them steam for 30 minutes.

2. Roast the eggplant the same way — directly over flame or under the broiler — until the skin is charred and the flesh is completely soft. Let it cool.

3. Peel the peppers. Remove all the blackened skin, stems, and seeds. Do NOT rinse them under water — you will wash away the smoky flavor. Use your hands and a knife. Let the peeled peppers drain in a colander for at least 30 minutes to remove excess liquid.

4. Peel the eggplant and roughly chop the flesh. Drain it as well.

5. Chop the drained peppers coarsely (for chunky ajvar) or process briefly in a food processor (for smooth). Do the same with the eggplant and combine.

6. Heat the oil in a large, heavy-bottomed pot over medium-low heat. Add the pepper and eggplant mixture. Cook, stirring frequently to prevent sticking, for 1.5-2 hours. The ajvar will darken, thicken, and reduce significantly. This slow cooking is what develops the deep, concentrated flavor.

7. In the last 10 minutes, stir in the garlic, salt, pepper, sugar (if using), and vinegar.

8. Ladle hot ajvar into sterilized jars. Top each jar with a thin layer of oil to seal. Close the lids tightly and invert the jars for 10 minutes to create a vacuum seal.

NOTES

- Ajvar comes in three heat levels in Serbia: blagi (mild), srednje ljuti (medium), and ljuti (hot). For ljuti ajvar, add 500g of roasted hot peppers (ljute paprike) to the mix.
- The stirring during the long cook is tedious but critical. Burned ajvar is ruined ajvar.
- Properly sealed jars will keep in a cool, dark place for a year. Once opened, refrigerate and use within 2 weeks.
- This recipe scales. Many Serbian families make 20-30kg of peppers at a time. The process is the same — just bigger pots and more hands.
- Store-bought ajvar is a pale imitation. If you have never had homemade ajvar, you have never really had ajvar.