I used to love this roasted sweet pepper spread/dip when I was a child. In Bosnia (where I was born) it’s called Ajvar, and to be completely honest I had no idea it was so easy to make. I remember eating it on a slice of homemade bread as a child so when I saw a jar of it at Sainsburys one day I was overjoyed but was quickly disappointed because it didn’t taste the same. I looked at the ingredients list and it had a lot of preservatives in it which I think contributes to it not having that homemade feel to it that I remembered. So I thought why not try and make my own? All you need is red long sweet pepper, aubergine, garlic, olive oil and a dash of white wine vinegar for a bit of a kick.

Put oven on 200°C fan and prep a baking tray.

Tools needed: food processor


3 red long sweet peppers

1 small aubergine

2 garlic cloves

2tbs olive oil

A dash of white wine vinegar

Salt + pepper

Start by slicing your aubergine lengthways and put on a baking tray with cut side up. Pour some olive oil on top and sprinkle salt + pepper on top. Roast in oven for about 10 minutes. Meanwhile slice the sweet peppers lengthways and deseed. Once the aubergine has been in for 10 minutes add the sweet peppers to the baking tray with some olive oil and salt + pepper on top. Roast for another 20 minutes until the vegetables soften. Please be advised ovens may vary so you may need to adjust your times accordingly but the roasted vegetables should look like the ones in the picture below.

Once the vegetables are done, scrape the aubergine out of its skin and add to a food processor along with the sweet peppers, garlic cloves, olive oil and white wine vinegar. Blitz until all the ingredients are mixed together. You don’t want it to be completely smooth or it might end up runny, it’s nice with a bit of chunk in it.

You can use it as either a spread or a dip with some pita bread.


Store your finished Ajvar in an airtight jar in the fridge for up to a week.

3 thoughts on “Roasted Sweet pepper spread

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