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Kosovo Avjar (Roasted Red Pepper Spread)

Course Appetizer
Cuisine Kosovo
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 1 jar
Author International Cuisine


  • 2 lbs red bell peppers or mix of hot and sweet to your liking
  • 1 eggplant
  • 4 cloves garlic minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste


  • Roast peppers on a grill or over a fire.
  • Cook until the skin on the bell peppers blacken and blister, cook the eggplant until fork tender and if using hot peppers just till the skin bubbles.
  • Place everything in a plastic bag or run under cold water to remove the skin adn seeds
  • In a pot, add the peppers, eggplant, garlic, vinegar, salt and pepper and oil.
  • Simmer over very low heat for a few hours. Stir occasionally so that the moisture evaporates and you are left with a beautiful spread.
  • Put into a sterile glass container and refrigerate
  • It will last several weeks in the refrigerated
  • Serve with bread