Paleo Homemade Ajvar
Elevate your culinary repertoire with this irresistible Paleo Homemade Ajvar recipe—a smoky, tangy, and slightly spicy Balkan-inspired spread crafted entirely with clean, wholesome ingredients. Featuring roasted red bell peppers and eggplants as the star components, this paleo-friendly dip is infused with aromatic garlic, extra virgin olive oil, apple cider vinegar, and a hint of smoked paprika for a bold depth of flavor. Perfectly balanced with a touch of sea salt and red chili flakes, this ajvar is customizable in texture, allowing you to enjoy it smooth or chunky. Ready in just an hour, it’s a versatile condiment that pairs beautifully with grilled proteins, fresh vegetables, or your favorite gluten-free crackers. Make a batch today and savor a vibrant spread that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 8 whole red bell peppers
- 2 medium eggplants
- 4 whole garlic cloves
- 60 ml extra virgin olive oil
- 30 ml apple cider vinegar
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 0.5 tsp red chili flakes
Instructions
Preheat your oven to 220°C (428°F).
Wash and dry the red bell peppers and eggplants. Place them on a baking sheet lined with parchment paper.
Roast the vegetables in the oven for about 30 minutes, turning them halfway through, until the skins are blackened and blistered.
While the vegetables are roasting, peel the garlic cloves and set them aside.
Once roasted, remove the vegetables from the oven and place the peppers in a bowl, covering it with plastic wrap or a lid to steam for about 10 minutes to loosen the skins.
Peel the skins from the peppers and eggplants, remove the seeds and stems, and roughly chop the flesh.
In a food processor, add the roasted peppers, eggplant, garlic cloves, olive oil, apple cider vinegar, sea salt, black pepper, smoked paprika, and red chili flakes.
Pulse the mixture until it reaches your desired consistency; you can make it smooth or leave it a little chunky, depending on your preference.
Taste and adjust seasoning if necessary.
Transfer the ajvar to a clean, sterilized jar and store it in the refrigerator for up to a week.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4702 mg | 204% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 51.7 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3539 mg | 75% | |
*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.
