Low Fat Homemade Ajvar
Experience the vibrant flavors of the Balkans with this *Low Fat Homemade Ajvar*, a healthy twist on a traditional roasted red pepper and eggplant spread. Bursting with smoky, roasted vegetable goodness, this recipe is lightened up with an olive oil spray instead of heavy oils, making it perfect for those seeking a low-fat option without compromising on taste. With the natural sweetness of red bell peppers, the earthy richness of eggplant, and a tangy kick from lemon juice and red wine vinegar, this smooth and savory condiment is as versatile as it is irresistible. Whether you're spreading it on crusty bread, using it as a dip for fresh veggies, or dolloping it over your favorite grilled meats, this homemade ajvar is a healthy, make-ahead staple that’s packed with flavor. Ready in just over an hour and lasting up to two weeks in the fridge, this recipe is your go-to for clean, wholesome, and utterly delicious snacking. Keywords: low-fat ajvar, roasted red pepper dip, healthy homemade spread, Balkan cuisine.
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Recipe Information
Ingredients
- 6 large red bell peppers
- 1 large eggplant
- 3 large garlic cloves
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 for greasing olive oil spray
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
Wash the red bell peppers and eggplant thoroughly. Cut the bell peppers in half and remove the seeds and stems.
Slice the eggplant into 1/2-inch rounds. Place the bell peppers and eggplant slices on the baking sheets with the skin side up for the peppers.
Lightly spray the vegetables with olive oil spray to ensure they don't stick and help in roasting.
Roast in the preheated oven for about 45 minutes or until the skins of the peppers are blackened and blistered, and the eggplant is soft.
Remove from oven and cover the peppers with a clean kitchen towel or place them in a bowl covered with plastic wrap to steam for 5-10 minutes. This will make peeling easier.
Peel the skins off the peppers once they are cool enough to handle. Remove any charred skin from the eggplants as well.
In a food processor, combine the peeled peppers, eggplant, garlic cloves, lemon juice, and red wine vinegar. Process until you achieve a smooth consistency.
Transfer the mixture to a saucepan and simmer over medium heat for about 15 minutes, stirring occasionally.
Season with salt and black pepper, adjusting to taste.
Let it cool completely before transferring to sterilized jars or serving bowls.
Store in the refrigerator for up to two weeks. Serve as a condiment, spread, or dip.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 62.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3958 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.
