---
title: Ajvar (Roasted Red Pepper Spread)
servings: 12
prep time: 40 minutes
cook time: 60 minutes
source: https://mycibora.com/recipes/ajvar
---

Gather @red bell pepper{2%kg}, @sunflower oil{150%ml} and @white vinegar{2%tbsp}.

Roast the peppers and @eggplant{1} under a hot broiler or over an open flame, turning often, until the skins blacken and blister all over. ~{30%minutes}

Pile the roasted vegetables into a covered bowl and let them steam so the skins loosen. ~{10%minutes}

Once cool enough to handle, peel and seed the peppers and eggplant, discarding skins and seeds.

Tip the flesh into a sieve and let it drain for an hour — water is ajvar's enemy. ~{1%hours}

Mill or pulse the drained flesh to a coarse texture — not a smooth purée.

Fry the milled mixture in the oil over low heat, stirring near-constantly, 45–60 minutes until thick and dark. ~{55%minutes}

Stir in the vinegar, salt and @garlic{4%clove}; jar while still hot. Eat with everything for the rest of the year.