Low Carb Homemade Ajvar
Experience the vibrant flavors of the Balkans with this Low Carb Homemade Ajvar, a smoky, savory spread made from roasted red bell peppers and eggplant. Perfectly charred vegetables are blended with garlic, olive oil, and a touch of vinegar to create a rich, tangy dip that’s as versatile as it is delicious. This low-carb delight is ideal for dieters, offering a nutrient-packed alternative to traditional spreads. Ready in just under an hour, it’s perfect as a dip for veggies, a topping for grilled meats, or even a flavorful base for sandwiches. With optional chili flakes for added heat and parsley for a fresh garnish, this ajvar recipe is the perfect way to elevate any dish while keeping things light and healthy.
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Recipe Information
Ingredients
- 6 large red bell peppers
- 1 large eggplant
- 3 large garlic cloves
- 4 tablespoons extra virgin olive oil
- 1 tablespoon vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon chili flakes (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 450°F (230°C).
Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash the red bell peppers and eggplant thoroughly. Cut the eggplant in half lengthwise.
Place the whole red bell peppers and eggplant halves, flesh side down, on the prepared baking sheet.
Roast in the preheated oven for approximately 20-25 minutes, or until the skins of the peppers are charred and the eggplant is tender.
Remove the baking sheet from the oven and cover the hot vegetables with a towel or another piece of foil. Allow them to steam for about 10 minutes. This will make peeling the peppers easier.
Once the vegetables are cool enough to handle, peel the skin off the roasted bell peppers and eggplant. Remove the seeds and stems from the peppers.
In a food processor, add the peeled peppers, eggplant, and garlic cloves. Pulse until a slightly chunky consistency is achieved, depending on your preference.
Transfer the vegetable mixture to a large skillet or saucepan. Add the olive oil, vinegar, salt, black pepper, and chili flakes (if using).
Cook the mixture over medium heat, stirring frequently, for about 15 minutes. This helps the flavors meld and reduces any excess moisture.
Taste and adjust seasoning if necessary.
Allow the ajvar to cool to room temperature before serving. If desired, sprinkle with fresh parsley for garnish.
Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 62.7 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3967 mg | 84% | |
*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.
