Roasted Red Pepper Eggplant Ajvar Dip
Balkan-style roasted red pepper and eggplant dip with charred vegetables, garlic, and olive oil. Whole peppers and eggplant are baked until blistered, then blended into a smooth, creamy sauce brightened with vinegar or lemon juice. Serve with crackers, bread, or meat skewers.
Ingredients
- 6 medium red bell peppers, whole
- 1 medium eggplant, whole
- 4 cloves garlic, peeled and finely chopped
- ½ cup extra virgin olive oil, divided
- 1 tbsp white wine vinegar, or 2 tbsp fresh lemon juice(optional)
- red chile pepper flakes or fresh chile pepper, for heat(optional)
- 1 tsp sea salt, or to taste(optional)
- ½ tsp black pepper, or to taste(optional)
Instructions
- 1
Preheat oven to 425°F fan-assisted or 475°F conventional.
- 2
Place whole peppers and eggplant on a tray and bake for 15 minutes.
- 3
Reduce oven to 400°F fan-assisted or 425°F conventional. Continue baking for 20 minutes until peppers blister and eggplant is soft.
- 4
Remove from oven and cool vegetables. Cover with damp cloth or another tray to ease peeling.
- 5
Peel and finely chop garlic. Heat olive oil in a pan over medium heat. Sauté garlic until fragrant, about 30 seconds.
- 6
Once cooled, peel pepper skins, remove seeds and stems, and transfer to blender. Slit eggplant, scoop out flesh, and add to blender. Discard peels and stems.
- 7
Add sautéed garlic, vinegar or lemon juice, remaining olive oil, salt, and black pepper to blender.
- 8
Blend until smooth and creamy. Transfer to storage container and cool to room temperature.
- 9
Refrigerate up to one week, or freeze in ice cube trays for longer storage.
Tips
Cover cooling vegetables with a damp cloth to soften skins for easier peeling.
Sauté garlic briefly to remove raw edge while keeping flavor gentle.
Discard excess vegetable juices to prevent watery dip.
Good to Know
Refrigerate in airtight container up to one week. Freeze in ice cube trays for longer storage; transfer frozen cubes to freezer bag.
Prepare up to one week ahead and refrigerate, or freeze for longer storage.
Serve with toasted bread, crackers, meat skewers, or lettuce wraps.
Common Mistakes
Do not discard excess vegetable juices before they drain naturally to avoid a watery final dip.
Do not skip the cooling step with damp cloth to avoid difficulty peeling charred skins.