Low Fat Homemade Ajvar Sauce
Transform your meals with this vibrant Low Fat Homemade Ajvar Sauce, a healthy and flavor-packed take on the traditional Balkan relish! Made with roasted red bell peppers, smoky eggplants, garlic, and a touch of red chili for a subtle kick, this recipe balances bold flavors while keeping it light. Enhanced with zesty lemon juice, aromatic paprika, and fresh parsley, this guilt-free condiment is perfect as a spread, dip, or side dish. Whether you’re pairing it with grilled meats, slathering it on a sandwich, or serving it with warm crusty bread, this nutrient-rich, vegan-friendly sauce is a must-try. With simple ingredients and a fuss-free roasting technique, it’s easy to make and keeps well in the fridge for meal prep convenience. Get ready to savor this smoky, tangy, and utterly irresistible ajvar!
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 medium eggplants
- 3 large garlic cloves
- 1 small red chili pepper
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon, chopped parsley
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup.
Wash the red bell peppers and eggplants thoroughly. Place them on the prepared baking sheet. Roast in the oven for 30-40 minutes or until the skins are charred and the vegetables are soft, turning occasionally to ensure even roasting.
Remove the vegetables from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a lid and let them steam for about 10 minutes. This will help loosen the skins for easy peeling.
Meanwhile, mince the garlic cloves and set them aside.
Once the roasted vegetables are cool enough to handle, peel the skins off the peppers and eggplants. Remove the seeds from the peppers.
In a food processor, combine the peeled peppers, eggplants, minced garlic, and red chili pepper. Pulse until you achieve a slightly chunky texture.
Transfer the mixture to a large, dry non-stick skillet over medium heat. Add tomato paste, lemon juice, paprika, salt, and black pepper.
Cook the mixture for about 15-20 minutes, stirring occasionally, until most of the liquid has evaporated and the ajvar is thickened.
Stir in the chopped parsley. Taste and adjust the seasoning as needed.
Allow the ajvar to cool before transferring it to airtight containers. Store in the refrigerator for up to one week.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 48.9 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3490 mg | 74% | |
*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.
