Mediterranean Diet Homemade Ajvar
Delight your taste buds with this vibrant and heart-healthy Mediterranean Diet Homemade Ajvar, a traditional roasted red pepper and eggplant spread that's rich in flavor and easy to make. Perfect for a Mediterranean-inspired kitchen, this simple yet flavorful recipe combines charred red bell peppers, smoky roasted eggplant, and aromatic garlic, blended with extra virgin olive oil, white wine vinegar, and zesty lemon juice for a tangy, creamy consistency. With just 20 minutes of prep time and versatile uses as a dip, spread, or condiment, this ajvar is as delicious as it is good for you. Packed with wholesome ingredients, this recipe is ideal for those seeking a healthy, plant-based addition to their meals. Don't forget the fresh parsley garnish that adds a burst of Mediterranean freshness to every bite!
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Recipe Information
Ingredients
- 6 medium red bell peppers
- 2 medium eggplant
- 4 garlic cloves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 450°F (230°C).
Wash the red bell peppers and eggplants thoroughly. Cut the bell peppers in half and remove the seeds and stems. Prick the eggplants a few times with a fork.
Place the bell peppers and eggplants on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until the skins are charred and the vegetables are tender.
While the vegetables are roasting, peel the garlic cloves and mince them finely.
Once roasted, remove the vegetables from the oven and immediately place them in a large bowl. Cover the bowl with a lid or plastic wrap to allow them to steam for about 10 minutes; this will make peeling the skins easier.
Carefully peel off the skins from the bell peppers and eggplants. Transfer the flesh of both into a food processor.
Add the minced garlic, extra virgin olive oil, white wine vinegar, salt, black pepper, lemon juice, and paprika to the food processor. Pulse until the mixture is smooth and well combined but retains some texture.
Transfer the ajvar to a mixing bowl and stir in the freshly chopped parsley.
Taste and adjust seasoning if necessary. Allow the ajvar to cool to room temperature, then transfer it to a jar or airtight container.
Refrigerate for a few hours before serving to allow the flavors to meld. Serve as a spread, dip, or condiment.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 60.5 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3975 mg | 85% | |
*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.
