Ajvar (Roasted Eggplant and Pepper Spread)

No ratings yet

Ajvar (Roasted Eggplant and Pepper Spread)

Ajvar is a roasted red pepper and eggplant spread from the Balkans. This one takes just five ingredients. Ball's recipe uses cider vinegar, so you can water bath can it in half pints.

Prep Time30

Cook Time45

Canning Time15

Total Time1 30

Course: Condiment

Cuisine: Serbian

Keyword: ajvar, ajvar recipe, canning ajvar, eggplant and pepper spread, roasted red pepper spread

Servings: servings, makes about 4 half pints

Equipment

Water Bath Canner
Rimmed baking sheets
Parchment Paper
Large glass or stainless steel bowl
Sharp paring knife
Food Grinder or Food Processor
Large Stainless Steel Saucepan
Half-pint canning jars with lids and bands
Canning Funnel
Bubble remover
Jar lifter

Ingredients

1 1/2 lbs eggplant as purchased, see notes
2 1/2 lbs red bell peppers as purchased, see notes
2 cloves garlic
2 tsp salt
2/3 cup apple cider vinegar at least 5% acidity, or white wine vinegar at 5%
1 hot red pepper seeded, optional, or a pinch of cayenne

Instructions

Prepare the water bath canner, jars, and lids. Keep the jars hot in simmering water until you fill them.
Heat the oven to 400 degrees F and line two rimmed baking sheets with parchment paper.
Cut the eggplants in half lengthwise, place them skin side up on one baking sheet, and prick the skins a few times with a fork.
Halve and seed the bell peppers and place them skin side up on the second sheet. Add the seeded hot pepper to this sheet if you're using it.
Roast until the skins start to char. The peppers take about 20 minutes, and the eggplant can take up to 30.
Move the roasted peppers to a covered bowl while they're hot, and let them steam for 10 minutes. Peel off the skins with a sharp knife and discard them.
Let the eggplant cool until you can handle it, then scoop out the flesh and discard the skins and seeds.
Put the peppers, eggplant, garlic, salt, and hot pepper, if using, in a food processor. Pulse on chop for a chunky spread, or puree on low for a smooth one.
Scrape the spread into a stainless steel or enameled saucepan over medium heat, and stir in all of the vinegar.
Bring the ajvar to a boil, stirring constantly so it doesn't splatter or scorch.
Ladle the hot ajvar into hot jars, leaving 1/2 inch headspace. Remove air bubbles and wipe the rims.
Center the lids and apply the bands fingertip tight.
In a boiling water bath canner, with at least 1 inch of water over the jars, process half pints for 15 minutes, adjusting for altitude (see notes).
Turn off the heat, take the lid off the canner, and let the jars rest for 5 minutes before lifting them out.
Cool the jars undisturbed for 12 to 24 hours, then check the seals, remove the bands, and store the jars in a cool, dark place.

Notes

Recipe source: Ball Blue Book Guide to Preserving, 38th edition, p. 100. The printed method never adds the vinegar or heats the spread before filling the jars, and this card follows the corrected version.

Yield and measuring: Makes 4 half pints. Buy by weight, not by count. Two medium eggplants on the small side came to 1 1/2 lbs, and five medium red bell peppers came to 2 1/2 lbs.

Acid: The vinegar makes ajvar safe to water bath can, since peppers, eggplant, and garlic are low-acid vegetables. Check that the vinegar label says at least 5% acidity, and use the full amount.

Substitutions: White wine vinegar at 5% or higher can stand in for the cider vinegar. You can reduce the salt, since it's only for flavor. Don't add more peppers or eggplant.

No oil: Traditional ajvar uses oil, but oil isn't part of this canning recipe. Stir olive oil into a jar after you open it instead.

Texture: Pulse the food processor for a chunky spread, or puree on low for a smooth one.

Jar sizes: Half pints only. There's no tested process for pints.

Canning optional: Refrigerate up to a week, or freeze up to a year.

Altitude adjustments: Water bath processing time for half pints, from the relish chart in University of Georgia Extension's Canning Relishes.

0 to 1,000 feet: 15 minutes
1,001 to 6,000 feet: 20 minutes
Above 6,000 feet: 25 minutes

Storage: Remove the bands. Store sealed jars in a cool, dark place, and use them within 12 to 18 months. Refrigerate after opening and use within 1 to 2 weeks.

Nutrition