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  • 4 medium red bell peppers

  • 1 medium eggplant

  • 1/4 cup cold pressed flax oil

  • 2 garlic cloves, crushed

  • 1 tbsp cider vinegar

Make It Interesting:

Ajvar can dress up any dish. Try it in combination with:

  • Rye toast

  • Baked potatoes, carrots or parsnips

  • Pickled veggies or crudité with yogurt 

  • Corn cakes and fresh thyme, to taste

  • Spaghetti squash or any spiralized veggie noodles

  • Brown rice risotto with roasted zucchini

  • Chopped raw salad

Organic Ingredients:


  1. Preheat oven to 350º

  2. Cover a baking tray with parchment paper

  3. Cut eggplant and bell peppers into large pieces and arrange on the baking try

  4. Bake in the oven for 30 minutes until the skin is toasted or wrinkled (but not charred!)

  5. Let cool for 20 minutes or shock in an ice bath

  6. Peel skins from peppers and eggplants; place in a food processor with garlic, oil and vinegar. Pulse into a smooth consistency and pour into a medium sauce pan

  7. Simmer contents over low heat for 30 minutes, stirring frequently until it thickens

  8. Let cool and store in a jar. Add a fresh squeeze of lemon before refrigerating to keep for 7-10 days

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