Skip to main content


Ajvar is a yummy spread made from roasted peppers and eggplants. It's an Eastern European specialty and is also known as Croatian/Serbian red pepper ketchup. The consistency of the spread can be chunky or mashed, depends on your liking. Simply serve with flatbread as an appetizer or alongside any grilled meat. Delightful!



5 to 6 Bell Peppers (medium sized, about 780 g)
2 Eggplants (about 700 g)
2 Cloves Garlic, mashed to paste
3 Tbsp Extra-Virgin Olive Oil
¼ tsp Cayenne Pepper
Lemon Juice
Sea Salt
Flat Leaf Parsley, finely chopped


Preheat the oven to 450˚F.

Place the peppers and eggplants in a large baking tray, and roast for about 40 minutes or until soft. Remove the stems, skins, and seeds from the peppers, and finely chop the flesh. Remove the stem and skin from the eggplant, and finely chop the flesh.

Combine the chopped peppers, eggplants, garlic, olive oil, cayenne pepper, and season with lemon juice and sea salt. Sprinkle some finely chop parsley before serving.


  1. DeeeeeLicious! Love Avjar!!

  2. I've never heard of this spread, but it sounds absolutely delicious!

  3. wow I too have never heard of this spread but it sure sounds delicious - especially with roasted red peppers! should i use just the red peppers or will any color do?

  4. Gosh this looks and sounds appealing. Never heard of it.

  5. In my country (Slovenia) and I'm sure that in Croatia and Serbia as well, it is called "ajvar" and not "avjar". And for it to be called a Serbian ketchup sounds like such an underestimate, but maybe this comes only from my aversion to ketchup in general. I hope you get a chance to try this spread with a real Serbian barbecue, because it is the best barbecue and the best spread in the world and I miss it dearly when I am abroad. I love to see food that I love from this region to finally reach out to people and get some recognition in the world, so thank you and please keep up the good work:)

  6. Our daughter-in-law's family is from Croatia. Our son and his wife went there for a wedding and brought back Avjar, olive oil and other tasty treats. Thank you for the recipe. I wanted more Avjar as soon as I finished the last morsel in the jar.

  7. In my country (Slovenia) and I am sure that in Croatia and Serbia as well this spread is called "ajvar" and not "avjar" . to call it Serbian ketchup, to me sounds as a horrible underestimate, though that might just be coming from my aversion to ketchup in general. I hope you are or will be able to try this out with a real Serbian barbecue, which is the world's best barbecue with the best quality spreads as well. I am really happy that the food from this region, and that I love as well and miss when I'm living abroad is finally getting some recognition in the world. Thank you for sharing it:)

  8. Mmm this sounds lovely!

  9. @majathecactus: Thanks. There was a typo on the title, and I have rectified it.

  10. Traditionaly, ajvar is made of only red peppers, not eggplant. And, it's never a red pepper ketchup and never will be. There is no garlic, lemon juice or cayenne pepper in the traditional recipe. I am from Macedonia, where we prepare ajvar for every single winter. Over all, looks good.

  11. I've never heard of avjar before, but I love the sound of it based on the ingredients. I love hearing about new dishes. Thanks for sharing!


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W