Ajvar Eggplant Aubergine Peppers
Transform your culinary repertoire with this vibrant and smoky Ajvar Eggplant Aubergine Peppers recipe, a traditional Balkan condiment bursting with flavor. Featuring roasted red bell peppers and eggplants as its star ingredients, this dish achieves a luscious texture and rich depth through the art of oven roasting and caramelization. Infused with garlic, olive oil, paprika, and a tangy touch of red wine vinegar, every bite delivers a harmonious balance of sweetness, smokiness, and spice. Perfect as a spread on crusty bread, a versatile dip, or an irresistible topping for meats and grilled vegetables, Ajvar is a must-try addition to your table. Quick to prepare and packed with wholesome goodness, this homemade delight is ideal for impressing guests or elevating everyday meals.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 6 large red bell peppers
- 2 large eggplants (aubergines)
- 3 large garlic cloves
- 60 ml olive oil
- 15 ml red wine vinegar
- 5 g paprika
- 5 g salt
- 2 g black pepper
Instructions
Preheat the oven to 220°C (430°F).
Wash the red bell peppers and eggplants. Place them on a large baking sheet, ensuring they are spaced apart for even roasting.
Roast the vegetables in the oven for about 45-50 minutes, turning them halfway through, until the peppers are charred and blistered on the outside and the eggplants are soft and collapsed.
Remove the vegetables from the oven and place the hot peppers in a bowl. Cover the bowl with plastic wrap or a plate, and allow the peppers to steam for 10-15 minutes to loosen their skins.
Peel the charred skin from the peppers and eggplants once they are cool enough to handle. Discard the stems, seeds, and excess liquid from the peppers, and remove the eggplants' stems. Chop the flesh of both vegetables into small pieces.
Peel the garlic cloves and finely mince them.
In a large skillet over medium heat, add 30 ml of olive oil and lightly sauté the minced garlic for 1-2 minutes until aromatic (do not brown).
Add the chopped peppers and eggplants to the skillet. Stir well and cook, stirring occasionally, for 10-15 minutes until the mixture thickens and the flavors meld.
Remove the skillet from the heat and stir in the remaining olive oil, red wine vinegar, paprika, salt, and black pepper. Taste and adjust seasonings as desired.
Let the Ajvar cool to room temperature, then transfer it to sterilized jars for storage or serve immediately as a dip, spread, or side dish.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 98.8 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 5666 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
