Ajvar ist eine beliebte und schmackhafte Beilage aus dem Balkan und eignet sich ideal als Dip oder Brotaufstrich. Mit unserem Rezept 35 aus der Outdoor Kitchen kannst du Ajvar ganz einfach selbst machen und dabei auf frische und gesunde Zutaten setzen. Die Zubereitung ist schnell und einfach und liefert den perfekten Gaumenschmaus für die nächste Grillparty oder gemütliche Abende zuhause. Lass dich von unserem Rezept inspirieren!

Ajvar selber machen © Outdoor Kitchen - Rezept 35

As Mati from Outdoor Kitchen, I am excited to share with you a Balkan recipe that I love - Ajvar. This delicious vegetable caviar is made from peppers and eggplant and is perfect as an accompaniment to meat dishes or as an ingredient for cooking Djuvec rice. I personally love eating Ajvar with freshly baked bread, onions, and butter - it’s a tasty combination that you should definitely try!

To make Ajvar, we’ll need 5 kilos of red peppers and 1 kilo of aubergines. The peppers must be red, thick, and ripe. The first step is to grill the peppers until they are black all over. Place the hot peppers in a plastic bag, which will make it easier to peel off the skin. Next, grill the aubergines on both sides.

After 2 hours of peeling and scraping, we will puree the peppers and aubergines for 5 minutes. Then we will heat half a liter of sunflower oil for 10 minutes and add chopped garlic, ground pepper, vinegar, sugar, and salt. Cook over low heat for 1 hour while stirring constantly to avoid burning. Finally, boil down further until the desired consistency is reached.

Homemade Ajvar is a lot of work, but it’s definitely worth it! The quantities indicated for vinegar, sugar, and salt are optimal, but taste from time to time to adjust to your liking. Be careful when cooking as Ajvar splashes - it’s best to wear old clothes and always stir. The consistency of Ajvar should be like jam, thick and difficult to fall off the spoon.

After filling the hot Ajvar into jars, seal and stand upside down for 5 minutes. With 5 kilos of peppers and 1 kilo of aubergines, we can make 3 kilos of Ajvar - enough to enjoy for a while!

As for my personal preference, I love enjoying Ajvar with white bread, butter, and fresh onions. It’s a delicious combination that I can’t resist. While the recipe is a lot of work, I only make it 1-2 times a year, but the end result is always rewarding.

I hope you enjoyed learning about how to make Ajvar and will try it out for yourself. If you have the opportunity, grill the peppers and aubergines beforehand to add a slight smoky aroma. Homemade Ajvar is way better than store-bought and always impresses my family and friends. Thanks for watching and take care, we’ll see you next time!
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