|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 9g||33%|
|Total Sugars 12g|
|Vitamin C 47mg||237%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ajvar is a Serbian roasted eggplant-sweet pepper mixture, sometimes referred to as vegetarian caviar. It can be mashed or left chunky, depending on personal taste, and served as a relish, vegetable or spread on country-style white bread like pogacha as an appetizer. Its smoky flavor is a great match for grilled or roasted meats, especially lamb.
Ajvar is also typically served with cevaps sausage, also known as cevapcici, and a bread known as lepinje. Russians call this eggplant caviar or ikra which means caviar and is the same word for fish roe.
Gather the ingredients.
Heat oven to 475 F.
Pierce the eggplants all over with a fork. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black—about 30 minutes.
Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.
Peel off and discard blackened skins, stems and seeds.
In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.
To serve, transfer to a glass dish and sprinkle with chopped parsley for garnish if desired.
- Add chopped hot red chiles and onion and substitute red wine or red-wine vinegar for the lemon juice. Bulgarian kiopoolu is similar, but it uses green peppers instead of red peppers and tomatoes are added.
- Store covered and refrigerated for up to one week.