Ajvar is a thick, savoury north Italian sauce from the Friuli region. It is made from roasted red peppers and eggplant with garlic and white wine vinegar. It is typically served with grilled meats in the border regions of Friuli and Slovenia. And the fiery red colour adds a flash of colour to the summer table.
Pronounced “EYE-var”, this tangy Italian dip is a staple in both Slovenian and Friulian kitchens. Although often seen as a traditional Slovenian dish, ajvar is a firm part of Friuli cuisine.
Preparation
Ajvar is very easy to make. You just need to roast the vegetables. Then purée all the ingredients together. Adjust the seasoning and texture to your taste and serve immediately. You can even make it a day or two in advance which makes it perfect for a BBQ.
Health Benefits
This dip is very healthy because it contains no artificial preservatives. And because the red peppers and garlic are full of antioxidants and vitamin C. Olive oil adds healthy fats. Even the white wine vinegar helps with digestion.
If you are looking for something healthy to add to your summer BBQ, then Ajvar is a great choice.
Ajvar and Cevapcici: The Essential Pairing
Locals always serve ajvar with cevapcici – the Slovenian influenced skinless sausages, made from ground beef and pork. This is a classic pairing and so you should always serve them together.
But can also serve this dip with any grilled meat – hot or cold. Or with grilled vegetables. However one of my favourite ways to use up any left over is to add it to a cold meat sandwiches as a relish. Or of course you can just mop it up with some rustic bread.
Buon appetito! 🇮🇹
More Friuli Recipes
- Frico – Friuli’s iconic crispy cheese and potato pancake.
- Jota – the thick winter soup of beans, sauerkraut and smoked pork that defines Friuli cooking.
- Goulash alla Triestina – Trieste’s version of Hungarian goulash, beef slow-cooked with paprika and onions.
Ajvár
Equipment
- Roasting Tray
- Chef Knife
- Food Processor or Stick Blender
Ingredients
- 3 red bell peppers
- 1 eggplant
- 1 large clove garlic (chopped)
- 15 ml extra virgin olive oil
- 15 ml white wine vinegar
- 1 large pinch sugar
- salt (to taste)
- ground black pepper (to taste)
Instructions
- Put the peppers on the BBQ or under a hot grill, turning regularly until all the skin is blackened on all sides. Allow to cool, then peel away and discard the skin.
- Cut the aubergine in half lengthways, score the flesh in a criss-cross fashion, and then roast for 40 minutes or until soft. Then scrape out the flesh and discard the skin.
- Put all the ingredients in a blender and blend to a thick purée, adding more extra virgin olive oil to achieve your preferred consistency.
Notes
- Refrigerate in an airtight container for 3-4 days
- Freeze for 2-3 months, but it always tastes better fresh
