Ajvar Relish

By Fredrica Syren:

I love this time of year when our homestead is completely exploding with vegetables and fruit and sometimes even unexpected too much of one or two kinds. It’s a luxury problem I know so you won’t here me complaining and instead I love the challenge of coming up with creative ways to use of the overflow. This year we have lots of eggplants and red peppers so I knew exactly what to make…ajvar relish.

Ajvar relish is a Turkish pepper-based condiment made principally from roasted red peppers and eggplants. It may or may not also include garlic. You can use the relish in stews and soups, on toast or as a sauce for BBQ. I love ajvar relish in my quesadillas.

  • 1 Eggplant
  • 2 Red bell peppers
  • 1 Tbsp. olive oil
  • ½ Red onion
  • 2 Garlic cloves
  • 1 Tsp apple cider vinegar
  • 1 Tsp agave nectar
  • Salt and smoked Paprika powder to taste
  1. Preheat oven to 450F.
  2. Slice eggplant lengthwise and place cut side down on a cookie sheet.
  3. Slice bell peppers in half and remove seeds and place next to eggplants along with 2 peeled garlic cloves and ½ onion. Drizzle oil over and cooked for about 10 minutes, until eggplant is soft and easy to scoop with a spoon.
  4. Remove vegetables from oven and use a spoon to spoon out eggplant flesh and remove peel from peppers.
  5. Mix eggplant, peppers, garlic, onion until mixed.
  6. Add apple cider vinegar, agave, salt and paprika.
  7. Relish will last at least a week in jar in fridge and can also be frozen.


About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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