Dairy-Free Homemade Ajvar (Aivar)

Dive into the smoky, savory world of *Dairy-Free Homemade Ajvar (Aivar)*, a traditional Balkan red pepper and eggplant relish that will elevate any meal. Bursting with the bold flavors of roasted red bell peppers, creamy eggplants, and garlic, this vibrant spread is perfectly seasoned with olive oil, a touch of white vinegar, paprika, and black pepper. Naturally dairy-free and gluten-free, this recipe highlights authentic techniques like oven-roasting and peeling blistered vegetables to achieve an irresistible depth of flavor. Whether slathered on crusty bread, paired with grilled meats, or used as a zesty dip, this ajvar recipe delivers rich, homemade goodness in every bite. Easy to make and free from additives, it’s a wholesome condiment that stays fresh in the fridge for up to two weeks. Perfect for vegan, paleo, and Mediterranean-inspired diets, this ajvar recipe will quickly become a pantry staple!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 6 large red bell peppers
• 2 medium eggplants
• 4 whole garlic cloves
• 60 ml olive oil
• 15 ml white vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika

Directions

Step 1

Preheat the oven to 220°C (428°F). Line a baking sheet with parchment paper.

Step 2

Wash and dry the red bell peppers and eggplants. Place them on the prepared baking sheet.

Step 3

Roast the vegetables in the oven for about 40-50 minutes, turning them occasionally, until the skins are blackened and blistered.

Step 4

Remove the baking sheet from the oven and cover the roasted vegetables with a clean, damp cloth or place them in a sealed plastic bag for about 10 minutes to steam. This will make peeling easier.

Step 5

Once the vegetables are cool enough to handle, peel the skins off the peppers and eggplants. Remove the seeds and stems from the peppers.

Step 6

Place the peeled vegetables, along with the garlic cloves, into a food processor. Blend until smooth.

Step 7

Transfer the mixture to a large saucepan and add olive oil, white vinegar, salt, black pepper, and paprika. Stir well to combine.

Step 8

Cook the mixture over medium heat, stirring frequently, for about 30-40 minutes until the ajvar thickens and becomes a deep red color.

Step 9

Adjust seasoning if necessary, then remove from heat and let cool.

Step 10

Transfer the ajvar to sterilized jars and refrigerate. The ajvar can be stored in the refrigerator for up to two weeks.

Nutrition Facts

Serving size	(1809.4g)

Amount per serving	% Daily Value*
Calories	1034.7

Total Fat 61.1g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 2417.7mg	0%
Total Carbohydrate 106.9g	0%
Dietary Fiber 43.2g	0%
Total Sugars 57.3g
Protein 18.5g	0%

Vitamin D 0IU	0%
Calcium 163.4mg	0%
Iron 7.7mg	0%
Potassium 3856.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 7.0%

Carbs: 40.7%