Macedonian cuisine

Ajvar (roasted pepper relish)

A relish of roasted red peppers and aubergine slowly cooked with oil and jarred in autumn.

With care: in a safer version

Ajvar (roasted pepper relish) — Macedonian cuisine. Photograph of the dish.

Ingredients

red peppers
aubergine
garlic
oil
vinegar
salt

How it is prepared

Peppers are roasted, peeled, chopped and stirred for hours with oil, then jarred.

Food safety with low immunity

Wash raw vegetables and herbs well under running water. During neutropenia some teams advise avoiding raw salads and herbs — ask about your own rules.

How to prepare it during treatment

Choose sealed commercial ajvar and refrigerate after opening. Home-canned preserves (especially oil-based) carry a botulism risk if not processed correctly — avoid home jars during neutropenia. It can be heated into hot dishes.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Make it fresh, keep it chilled and eat it the same day. Do not leave it out on the table.

Reheating

Eaten cold — not reheated. That is why freshness and the fridge matter.

Symptoms it may suit

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).

These are general observations: what suits you can change from day to day.

Treatment phases

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Only in the safer version and if your team agreesmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

North Macedonia: food database →

Sources

Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
USDA Food Safety and Inspection Service. Leftovers and Food Safety
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Chilling
World Health Organization (WHO). Five keys to safer food manual
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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