Croatian Ajvar

Ajvar is the kind of Croatian dip that accompanies the delicious kebabs called Cevapcici.

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1/2 a kilo red peppers 
1 eggplant large 
1 garlic clove, crushed
juice of 1 lemon 
60 ml extra virgin olive oil


Preheat oven to 220°C. Place red peppers and eggplant on an oven tray lined with baking paper.
Roast until tender and skins have blackened, approximately for half an hour.
Transfer to a bowl, cover with plastic wrap and set aside to cool.
Remove and discard eggplant skin and red pepper seeds and skins. 

Process the vegetables in a food processor until smooth. Add gradually add lemon juice and olive oil until mixture is thick.
Season with salt and pepper according to your diet.