Low Sodium Homemade Ajvar Sauce
Elevate your culinary repertoire with this irresistibly flavorful Low Sodium Homemade Ajvar Sauce, a healthy twist on the traditional Balkan favorite. This vibrant, smoky spread is made by roasting red bell peppers and eggplants to perfection, unlocking their natural sweetness and depth. Sautéed garlic, a drizzle of olive oil, and a splash of fresh lemon juice infuse the sauce with layers of bold, zesty flavor while keeping the sodium content to a minimum. With its silky texture and rich, roasted aroma, this ajvar is not only heart-healthy but also incredibly versatile—you can enjoy it as a dip, a sandwich spread, or a nourishing condiment alongside your favorite dishes. Quick to prepare, endlessly delicious, and packed with wholesome ingredients, this recipe is perfect for anyone looking for low-sodium alternatives without sacrificing taste.
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Recipe Information
Ingredients
- 3 large red bell peppers
- 2 medium eggplants
- 4 medium garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry the red bell peppers and eggplants. Prick the eggplants several times with a fork to allow steam to escape during roasting.
Place the red bell peppers and eggplants on a large baking sheet lined with foil or parchment paper.
Roast the vegetables in the preheated oven for about 30-40 minutes, turning occasionally, until the peppers are charred and blistered and the eggplants are soft and collapsed.
Remove the vegetables from the oven and transfer the peppers to a heatproof bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes; this will make peeling easier.
Meanwhile, allow the eggplants to cool slightly. Cut them open and scoop out the soft flesh, discarding the skins.
Peel the charred skins off the peppers, remove the seeds, and roughly chop the flesh.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
Add the chopped peppers, eggplant flesh, and remaining 1 tablespoon of olive oil to the skillet. Cook, stirring frequently, for about 10-15 minutes until the mixture is thickened and flavors have melded.
Remove the skillet from heat. Stir in the lemon juice and season with ground black pepper.
Transfer the ajvar to a food processor or blender and puree until smooth or to your desired consistency.
Taste and adjust seasoning if necessary, bearing in mind it's low sodium.
Allow the ajvar to cool to room temperature, then transfer to sterilized jars or an airtight container. Refrigerate until ready to use.
Serve as a spread on bread, as a dip, or as a condiment for your favorite dishes.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 38.2 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2670 mg | 57% | |
*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.
