My version on Ajvar. Serbian style eggplant dip with pomegranate.


So, after a big break (unplanned, unwanted), im writing a post again. I was avoiding this site, i really couldnt get myself to write, even tho, i made plans, and took pictures and etc… but im not here to make excuses, but share a recipe. Because turns out ..I have readers…so thank u 🙂

This is MY VERSION on Ajvar…even tho, im not exactly sure, im alloud to call my dip this way. “Originally” this Serbian, Macedonian, Bulgarian, relish, dip, spread, is made out of roast pepper, some add eggplants, usually very spicy, and sometimes sweet and mild, sometimes dark, sometimes lighter…so pretty much, wherever i travelled, eaten, was different.. so, in this case I think I can call my dip Ajvar..I hope…

For starts, my version, is very easy to make, I dont roast the b honest i hate doing that, peeling the skin just takes too much time, and it is annoying. My version is eggplant based, and I combine it with pomegranate..not like that fruit is any easier to peel, but u only need half 🙂

How or what to eat it with? I would say with a spoon, it is very delicious. Makes a really nice side dish for a bbq, pita bread, celery sticks, meatloaf, or just mix it with pasta or feta cheese. In the Balkans, it is usually comes as a side dip for cevapcici, or Plejskavica, that are the local versions of a burger and kebabs… they are stupid tasty.


So the recipe is the following:

Makes a good amount for a bbq, or dip for bread etc…since it is completely vegan, it can easily be stored ina  fridge for over 10 days.

  • 2 medium sized eggplants, diced in to small cubes
  • 2 red onion, diced into small cubes
  • 2 red peppers, diced into small cubes
  • 2 tomatoes
  • 2 cloves of garlic
  • juice of 1 lemon
  • 1 tbsp of sumac
  • 2 tbsp of tomato puree
  •  fruit of half of a pomegranate
  • 1 tsp of salt
  • 2 pinch of pepper
  • olive oil

When u got all your veg ready, it does get very easy from that on. You need a medium pot. Heat the olive oil add the eggplants first, with some salt, fry them till they get golden brown colour. Add the onions, stir inn well, following the redd peppers and the tomatoes, cook, till all vegetables are soft. Add the garlic, lemon juice, pomegranate, and keep cooking, till your mixture reduces most of the liquid. Finally add the tometo puree, sumac, and the rest of the seasoning. Theres a good chance, you might need to add more olive oil while cooking. Blend it while still warm…serve it chilled.

Enjoy! is awesome with fries! 🙂



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