Croatian Ajvar (Pepper and Eggplant Sauce)

Total Time
Prep 20 mins
Cook 20 mins

I got this recipe from an old Podravka Cook book. It is a Croatian dish that goes well with meat dishes especially cepavicici! Enjoy!


  1. Heat oven to 475 degrees. Roast washed eggplants and peppers until their skins blister and turn black, about 30 minutes. Turn to ensure entire vegetable is roasted.
  2. Once roasted set vegetables in a heatproof bowl to steam. This well help to remove skin. Remove skin and seeds/stems.
  3. In a large bowl, mash vegetables. Season to taste with salt and pepper. Add garlic and drizzle in oil, stirring constantly.
  4. Store covered and refrigerated for up to 1 week.