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Low carb salmon and vegetable kebabs with ajvar dipping sauce

Kosovar Style Ajvar

A traditional Balkan sauce from red bell peppers and eggplant.
Course condiment
Cuisine Balkan
Keyword ajvar, Kosovar ajvar, low carb sauces
Prep Time 10 minutes
Cook Time 30 minutes
Steaming Time 30 minutes
Servings 40 Tablespoons
Calories 20kcal
Author dorothy stainbrook



  • 5 red bell peppers
  • 1 eggplant
  • 1/4 cup olive oil
  • 1 Tbsp white vinegar
  • 1/2 tsp Peruvian Hot Pepper Spice or spice of your preference
  • 2 cloves garlic minced
  • salt & pepper to taste


  • Preheat the oven to 475°F. Prepare a baking sheet with tin foil and place the eggplant and peppers on the baking sheet.
  • Bake the peppers and eggplant for 30 minutes, turning once at the 15 minute mark. Alternatively, roast the peppers and eggplant on the grill or broil them for about 10 minutes in the oven.
  • Place peppers and eggplant in a large bowl or large plastic bag. Cover or seal the bowl. Allow to rest for 20-30 minutes.
  • Peel and seed the peppers and eggplant. See recipe note and video for a tip to speed up the seeding process.
  • Place peppers and eggplant in a food processor, and add salt and pepper. Pulse a couple of times to mix and then puree almost to the desired smoothness.
  • Add oil, vinegar, garlic and spices. Pulse a few times and then puree.
  • Pour into jars, a large bowl or a serving dish


It is really helpful to use a large bowl of cold water to wash the seeds of the peppers away, rather than removing the seeds by hand.


Calories: 20kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Sugar: 1g