Heart-Healthy Homemade Ajvar
Elevate your snacking and meals with this irresistible Heart-Healthy Homemade Ajvar, a flavorful Balkan-inspired red pepper and eggplant spread that’s as nutritious as it is delicious. Featuring roasted red bell peppers and creamy eggplant blended with garlic, extra virgin olive oil, and a touch of lemon juice, this ajvar recipe delivers a velvety texture with layers of smoky, tangy, and mildly spiced flavors. Packed with antioxidants and heart-friendly ingredients like olive oil and fresh parsley, this guilt-free condiment pairs perfectly with everything from warm pita bread to grilled meats or fresh veggies. Ready in just over an hour and easy to store, this simple homemade ajvar makes meal prep a breeze for healthy eating all week long. Whether you're looking for a vegan dip, a sandwich spread, or a savory topping, this vibrant dish is your new go-to!
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Recipe Information
Ingredients
- 6 large Red bell peppers
- 2 medium Eggplant
- 3 cloves Garlic
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Chili flakes
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Wash and dry the red bell peppers and eggplants.
Cut the bell peppers in half, removing seeds and stems.
Place the bell pepper halves cut side down on the baking sheet.
Prick the eggplants several times with a fork to allow steam to escape.
Place the eggplants alongside the bell peppers on the baking sheet.
Roast in the oven for 30-35 minutes or until the skins of the peppers are charred and the eggplants are soft.
Remove the vegetables from the oven and place the roasted peppers into a bowl, covering them with plastic wrap or a lid. Let them steam for about 10 minutes to loosen the skins.
Peel the skins off the peppers and discard.
Cut open the eggplants and scoop out the flesh, discarding the skin.
In a food processor, combine the roasted red peppers, eggplant flesh, and peeled garlic cloves.
Pulse until the mixture becomes smooth with some remaining texture.
Transfer the mixture to a mixing bowl.
Add the extra virgin olive oil, lemon juice, salt, pepper, paprika, and chili flakes, stirring until well combined.
Taste and adjust seasonings as needed.
Stir in the chopped fresh parsley.
Allow the ajvar to cool completely before serving.
Store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2389 mg | 104% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 75.3 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4816 mg | 102% | |
*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.
