Bell Pepper Eggplant Sweet & Savory Sauces Vegan Recipe

How To Make Malidzano – Macedonian Green Pepper And Eggplant Spread

November 23, 2024 Master Canner

Do you like Ajvar? Then you will like Malidzano, a traditional Macedonian roasted green pepper and eggplant spread made in the Ajvar style.

What is Malidzano?

Photo: Side-by-side comparison of malidzano (green ajvar) and ajvar (red pepper avjar)

Malidzano is a traditional Macedonian spread made primarily from roasted green peppers and eggplants. With its creamy texture and smoky, tangy taste, this green pepper and eggplant spread is a versatile addition to any meal. Often referred to as “green ajvar” or “blond ajvar,” malidzano has a flavor that sets it apart from other spreads.

The name Malidzano likely comes from the Italian word melanzane, meaning eggplant, which reflects its key ingredient. Typically, it’s served as a spread topped with feta cheese or enjoyed as a dip alongside bread, crackers, or pita. Not only it is a staple in Macedonian cuisine, but it’s also a favorite condiment on appetizer trays and mezze platters.

How is Malidzano different from other similar spreads?

Malidzano is often confused with baba ghanoush and Greek melitzanosalata. While malidzano shares similarities with both of these spreads, it is distinctly it’s own dish. This is how the three compare:

Main Ingredients:

Malidzano: Made with roasted eggplants and green peppers, it is always blended with neutral oil, like sunflower, sugar and mustard
Melitzanosalata: Focuses solely on roasted eggplants, olive oil, garlic, lemon juice, and sometimes herbs like parsley or dill. It doesn’t include green peppers, mustard, or sugar.
Baba Ghanoush: Made with roasted eggplants, tahini (sesame paste), garlic, lemon juice, and olive oil. Tahini is a key ingredient that gives baba ghanoush its nutty richness.

Flavor Profile:

Malidzano: Tangy and smoky, with a creamy texture from the sunflower oil. Mustard gives it a unique sharpness.
Baba Ghanoush: Smoky, nutty, and earthy, with a bright citrusy kick from the lemon juice and a subtle bitterness from the tahini.
Melitzanosalata: Bright, earthy, and garlicky, with a fresh and zesty kick from the lemon juice. It’s more savory and herbaceous, relying on simple, classic Mediterranean flavors.

How to Make Malidzano

pierce vegetables with a fork before roasting — malidzano recipe ingredients

Malidzano – Macedonian Green Pepper And Eggplant Spread Recipe

This Malidzano recipe uses roasted eggplants, green bell peppers, sunflower oil, sugar, vinegar, and mustard to make a creamy, smoky spread with a one-of-a-kind flavor. It’s perfect for dipping, spreading on bread, or serving as part of a charcuterie board. Enjoy it right away, or follow the recipe instructions to preserve it for later use.

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Ingredients

5.5 lb. green bell peppers 2.5 kg
2 lb. eggplants 900 g.
2 cup sunflower oil ½ liter
½ cup sugar 100 g.
½ cup white wine vinegar 100 g.
1/3 cup prepared mustard 75 g.
1 ½ tbsp. salt

Instructions

Prepare the Vegetables:

Preheat your oven to 450°F (230°C).
Wash and dry the eggplants and bell peppers. Use a fork to pierce several holes in both the eggplants and peppers. Place them on a baking sheet lined with parchment paper or foil.
Roast the vegetables in the oven for 20-30 minutes, turning every 10 minutes to ensure they cook evenly. The skins should blister and blacken in spots when they’re done.
Remove the vegetables from the oven and transfer them to a bowl. Cover the bowl with a lid or plastic wrap, and let the vegetables steam for at least 1 hour.
After they cool down enough to handle, peel the skin off the peppers (it should come off easily) and remove the seeds. Scoop the soft flesh out of the eggplants with a spoon, leaving the skin behind.

Mince and Prepare the Mixture:

Using a meat grinder or food processor with a mincing blade, mince the roasted vegetables until they have a coarse texture.

Cook the Malidzano:

Pour the sunflower oil into a large, heavy-bottomed pot and heat it over medium-high heat until it starts to bubble gently.
Carefully add the minced vegetables to the hot oil. Be careful, as the oil may splatter.
Bring the vegetable mixture to a boil over medium-high heat, stirring occasionally. Cook for 15 minutes, then add the salt and sugar. Stir everything together thoroughly.
Lower the heat to medium-low and continue cooking. Stir the mixture every 10-15 minutes to prevent sticking.
Cook until the Malidzano thickens and most of the liquid has evaporated, about one hour or so. To check if it’s done, drag a spoon across the bottom of the pot. If it leaves a visible trail that doesn’t close quickly, it’s ready. If not, cook for additional 10-15 minutes and test again.
Once the Malidzano reaches the right consistency, stir in the white wine vinegar and prepared mustard. Mix well, then turn off the heat.

Can the Malidzano Spread:

Carefully ladle the hot Malidzano spread into clean, sterilized canning jars.
Process the jars in a boiling water canner or steam canner according to the recommended canning times (see canning chart below).
Let the jars cool completely before storing them in your pantry.

Learn how to prepare mason jars and lids for canning

Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot

	Process Time at Elevations of:
Jar Size	0 – 1,000 ft	1,001 – 6,000 ft	Above 6,000 ft
Pints (16 oz, ~500ml)	20 min	25 min	30 min

Preserve Type Appetizer | Sauce | Savory Spread

Cuisine Eastern European

Diet Vegan | Vegetarian

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!

Canning tools we use: If you are in the market for a reliable atmospheric steam canner, consider VKP brands made canners.

Want to learn more? Read our steam canners review.

Frequently Asked Questions

Can You Heat Malidzano?

While it’s usually served cold or at room temperature as a spread or dip, you can warm it up if you prefer. Just heat it gently in a saucepan over low heat, stirring occasionally, until it’s the right temperature.

Be careful not to overheat it, as this can change the texture and flavor.

Should I Be Using Pressure Canner To Process This Roasted Pepper Sauce?

To make this recipe, peppers and eggplants are roasted in the oven at 450°F (230°C), which reaches a sufficiently high temperature to kill any potential bacteria that could cause botulism. Additionally, this canning recipe includes vinegar, which raises the acidity of the spread, creating a safe environment for long-term storage.

Because the roasting process and vinegar increase the acidity and kill bacteria, you don’t need a pressure canner. Instead, a boiling water bath or steam canner will be enough to safely preserve your Malidzano spread.

I Don’t Want To Can Malidzano; Can I Store It In The Fridge?

If you don’t want to can your Malidzano spread, you can store it in the fridge instead. First, make sure to use clean, airtight containers or glass jars with tight lids to keep it fresh. With proper storage, this roasted green pepper and eggplant spread will last up to one month. If you choose to use glass jars, it’s a good idea to sterilize them first, just like you would for canning.

Can I Freeze Malidzano?

We haven’t tested this ourselves, but sauces and dips with oil, like this Malidzano recipe, generally freeze well. When the Malidzano thaws, you might see some separation, but don’t worry—just stir it well, and it should return to its original texture.

How To Use Malidzano Spread?

Whether you call it Macedonian ajvar, blond ajvar or Malidzano you have a versatile green pepper spread that you can use in many different ways! Here are some ideas for how to enjoy it:

Sandwich Spread: Use it as a creamy, spread on bread or in wraps. Its smoky, tangy taste makes it a great alternative to mayo or mustard.
Dip for Vegetables: Serve Malidzano as a dip for fresh veggies like carrots, cucumbers, or bell peppers and as part of your charcuterie board.
Pizza Base: Skip traditional tomato sauce and try Malidzano as a base for your pizza.
Stuffed Vegetables: Use Malidzano as a filling for stuffed vegetables like zucchini, tomatoes, or bell peppers.
Marination: Malidzano can be used as a marinade for meats or vegetables. The acidity from the vinegar and smoky flavor will infuse your ingredients, creating a unique dish once cooked.