Ajvar is a type of breakfast dip, which is often consumed by Balkan countries and prepared as a dip for winter days in the cultural houses.

The dip, also known as Ayvar; can be used in pasta sauces, grilled meat and chicken dishes as well as in the recipes and pastries.


Ajvar Ingredients

  • 4 pcs eggplant
  • 1 pcs large size dry onion
  • 3 pieces big size fleshy red pepper
  • 3 pieces large size tomato
  • 3 piece of garlic
  • 1/2 tea cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon Red powdered pepper

You can use grated vegetables such as spices or carrots to make this sauce.


How To Make Ajvar

  • Roast the large eggplant and succulent red peppers, which are washed in plenty of water and turn them upside down in the oven or on the stove.
  • Chop the onions in small pieces, chop the garlics thinly. Heat the olive oil in a pan with a large base.
  • Roast onions and garlic in medium heat until their resurrection disappears.
  • Grate the large size tomatoes from the middle in two and remove the stalks.
  • Add the grated tomatoes to the onions and garlic and roast until they are sucked.
  • Carefully strip and cut roasted red peppers and eggplant crusts into small pieces.
  • After the roasted eggplants and peppers are added to the tomato sauce after the roast, cook the breakfast sauce for 5 minutes on medium heat.
  • Stir after adding salt and red powder pepper. If you want to keep your prepared sauce for a long time, fill in a large jar of hot, clean and dried heat. After closing the lid tightly, let the jar rotate for 12 hours at room temperature.
  • Keep the breakfast sauce in the fridge. Breakfasts, pasta and meat sauces, as well as fries, share this dip sauce with your loved ones.

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