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Raw Ajvar or raw red pepper spread

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By Stanka Vukelić

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Raw red pepper spread

In the Balkans, there is no kitchen that doesn’t use Ajvar; a dip made of eggplant and red pepper. It is an indispensable part of every barbeque and a regular ingredient for a home-made sandwich. Because of its great taste, they sometimes call it vegetable caviar.

At this time of the year, when it’s eggplant and red pepper season, preparation is going on in domestic kitchens – cooking and roasting. In general, it requires a lot of time and work. We are presenting a raw ‘live’ version, which is very easy, requiring little time and skill.

Besides all, it has a delicious taste, lots of vitamins and enzymes. It is used as a spread or dip – and extra yummy – when spread on a raw bread with raw cheese made from nuts. Or just as a dip for various vegetables.

Raw red pepper spread recipe

Preparation time: 20 min.

Soaking: 2-3 hours

Dehydration: 3-5 hours


Ingredients for one jar:

600 g (21 ounces) of red pepper

1/2 of medium-sized eggplant/aubergine

2 medium garlic cloves (or as you like)

pinch of Himalayan salt or other salt

pinch of black pepper

extra-virgin olive oil

1 big tomato



1. Remove the seeds and dice the peppers.

2. Put the red peppers into a bowl and mix with olive oil and salt. Soak for 2-3 hours.

3. After that, put the red peppers into a dehydrator for about 3-5 hours to become more soft.

4. Slice the eggplant into small pieces.

5. Put all ingredients into a blender or food processor. Add more olive oil and salt if necessary. I add it for better texture and, of course, for better taste. Eggplant and olive oil go together very well.

6. Process until well combined; do not blend completely.

7. Serve as a dip with raw crackers, raw chips or bread, or as a sauce for salads.

8. Enjoy the fruits of nature.



If you don’t have a dehydrator, soak the peppers over night or for 8-10 hours to make them become softer; then use without dehydration.


Bon appetite!


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