Low Sodium Homemade Ajvar
Discover the bold, smoky flavors of the Balkans with this Low Sodium Homemade Ajvar! This heart-healthy twist on the classic red pepper and eggplant spread skips the salt, letting the natural sweetness of roasted red bell peppers shine alongside the creaminess of tender eggplant. A touch of garlic, paprika, and red chili flakes adds a balanced kick, while apple cider vinegar enhances its tangy depth. This versatile, sodium-conscious ajvar is perfect as a dip, spread, or condiment for grilled dishes. With just 15 minutes of prep and a wholesome ingredient list, it's a flavorful, guilt-free addition to your kitchen staples. Ideal for those seeking low-sodium, vegan, or gluten-free options!
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Recipe Information
Ingredients
- 4 large red bell peppers
- 1 large eggplant
- 2 large garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 0.25 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon red chili flakes
Instructions
Preheat your oven to 450°F (230°C).
Wash the red bell peppers and dry them thoroughly. Place them on a baking sheet lined with parchment paper.
Prick the eggplant a few times with a fork and place it on the same baking sheet.
Roast the peppers and eggplant in the preheated oven for about 30-40 minutes, turning occasionally, until the skin of the peppers is charred and the eggplant is soft.
Remove the vegetables from the oven and transfer the hot peppers into a bowl. Cover with plastic wrap and let them steam for about 15 minutes. This will make peeling them easier.
Once cooled, peel the skin off the peppers and remove the seeds. Peel the skin off the eggplant as well.
In a food processor, add the peeled peppers, the eggplant, and 2 garlic cloves. Blend until well combined and slightly chunky.
Transfer the mixture to a pan over medium heat. Add 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 0.25 teaspoon of ground black pepper, 1 teaspoon of paprika, and 0.5 teaspoon of red chili flakes.
Cook the mixture for about 15-20 minutes, stirring occasionally, until it reduces and thickens. Taste and adjust the seasonings as needed.
Remove from heat and let it cool. Transfer to clean jars for storage.
Refrigerate the ajvar and use within two weeks. Serve as a spread for bread, a dip, or a condiment for grilled meats.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 49.3 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3170 mg | 67% | |
*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.
