Ajvar (Balkan Roasted Pepper and Aubergine Spread)
Sweet roasted red peppers and aubergine cooked down slowly with oil into a thick, smoky spread.
- Time1 hr 30
- LevelMedium
- Costabout £0.42 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 130kcal
- 9.1gcarbs
- 5.9gof which sugars
- 9.7gfat
- 2.8gsaturates
- 2.5gprotein
- 3.5gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 230°C (210°C fan). Put the whole peppers and aubergines on lined trays. Roast for 45 minutes, turning once, until black and blistered.
45 min - 2
Put the vegetables in a bowl, cover and leave for 15 minutes. Peel off the skins, remove stalks and seeds, and drain the aubergine flesh in a sieve for 10 minutes.
15 min - 3
Chop the peppers and aubergine very finely, or pulse briefly in a food processor so there is still some texture.
- 4
Heat half the oil in a wide pan over a medium heat. Add the vegetables and cook for 30 minutes, stirring often, until thick and no longer wet.
30 min - 5
Stir in the garlic, salt, chilli, vinegar and the rest of the oil and cook for 5 more minutes.
5 min - 6
Cool, then spoon into clean jars. It keeps in the fridge for 1 week.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
