Soy-Free Homemade Ajvar (Aivar)

Elevate your snacking game with this vibrant and flavorful Soy-Free Homemade Ajvar (Aivar), a silky Balkan-inspired roasted red pepper and eggplant spread that's bursting with natural smokiness and sweet, savory depth. Perfect for those avoiding soy or seeking wholesome alternatives, this ajvar recipe uses simple, fresh ingredients like roasted red bell peppers, tender eggplant, and aromatic garlic, blended with olive oil, red wine vinegar, and optional paprika for a touch of smokiness. With only 20 minutes of prep and a hands-off roasting technique, it’s an easy yet impressive addition to any charcuterie board, sandwich, or pasta dish. Enjoy this versatile condiment as a dip for crusty bread, a spread for grilled dishes, or a vibrant topping for plant-based meals. Ready in just over an hour and freezer-friendly, it's a must-try recipe for your homemade condiment collection!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 6 large Red bell peppers
• 2 medium Eggplants
• 4 cloves Garlic
• 80 ml Olive oil
• 15 ml Red wine vinegar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika (optional for extra smoky flavor)

Directions

Step 1

Preheat your oven to 220°C (430°F). Line two baking sheets with parchment paper.

Step 2

Wash the red bell peppers and eggplants thoroughly. Pat them dry with a clean towel.

Step 3

Place the whole red bell peppers on one baking sheet and the eggplants on the other.

Step 4

Roast the bell peppers and eggplants in the preheated oven. Turn the peppers every 10 minutes until the skins are blackened and blistered, about 30-40 minutes.

Step 5

Remove the eggplants when they become soft and their skin is wrinkled, usually around 30 minutes.

Step 6

Transfer the roasted peppers to a large bowl and cover with plastic wrap to steam for 10 minutes. This helps loosen the skin.

Step 7

Once the peppers are cool enough to handle, peel off the skins, remove the seeds, and discard the stems. Set aside.

Step 8

Scoop the flesh from the roasted eggplants and discard the skins.

Step 9

Place the roasted pepper flesh, eggplant flesh, and garlic cloves into a food processor. Pulse until the mixture is smooth but still has some texture.

Step 10

Transfer the mixture to a large skillet or saucepan. Add the olive oil, red wine vinegar, salt, black pepper, and paprika if using.

Step 11

Cook the mixture over medium heat for 30 minutes, stirring occasionally, until it thickens and the flavors meld together.

Step 12

Adjust seasoning if necessary. Let the ajvar cool completely before transferring it to sterilized jars.

Step 13

Store in the refrigerator for up to two weeks or freeze for longer storage.

Nutrition Facts

Serving size	(1828.3g)

Amount per serving	% Daily Value*
Calories	1204.4

Total Fat 80.0g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 2418.1mg	0%
Total Carbohydrate 106.3g	0%
Dietary Fiber 43.2g	0%
Total Sugars 57.5g
Protein 18.5g	0%

Vitamin D 0IU	0%
Calcium 165.3mg	0%
Iron 7.8mg	0%
Potassium 3856.4mg	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: 59.1%

Protein: 6.1%

Carbs: 34.9%