Heart-Healthy Homemade Ajvar

Elevate your dipping and spreading game with Heart-Healthy Homemade Ajvar, a vibrant roasted red pepper and eggplant spread bursting with smoky, tangy, and slightly spicy flavors. This Balkan-inspired condiment is not only irresistibly delicious but also packed with wholesome ingredients, including antioxidant-rich red bell peppers, fiber-loaded eggplants, and heart-boosting extra virgin olive oil. Gently roasted to perfection and blended with garlic, a touch of lemon juice, and warming spices like paprika and chili flakes, this ajvar strikes the perfect balance between bold flavor and nutritious goodness. Serve it as a dip with crusty bread, a topping for grilled meats, or a flavorful spread for sandwiches. With an easy prep process and only 45 minutes of cook time, this homemade ajvar is a must-try for those seeking a healthy yet indulgent homemade recipe.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 6 large Red bell peppers
• 2 medium Eggplant
• 3 cloves Garlic
• 2 tablespoons Extra virgin olive oil
• 2 tablespoons Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 1 teaspoon Paprika
• 0.5 teaspoon Chili flakes
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Line a baking sheet with parchment paper.

Step 3

Wash and dry the red bell peppers and eggplants.

Step 4

Cut the bell peppers in half, removing seeds and stems.

Step 5

Place the bell pepper halves cut side down on the baking sheet.

Step 6

Prick the eggplants several times with a fork to allow steam to escape.

Step 7

Place the eggplants alongside the bell peppers on the baking sheet.

Step 8

Roast in the oven for 30-35 minutes or until the skins of the peppers are charred and the eggplants are soft.

Step 9

Remove the vegetables from the oven and place the roasted peppers into a bowl, covering them with plastic wrap or a lid. Let them steam for about 10 minutes to loosen the skins.

Step 10

Peel the skins off the peppers and discard.

Step 11

Cut open the eggplants and scoop out the flesh, discarding the skin.

Step 12

In a food processor, combine the roasted red peppers, eggplant flesh, and peeled garlic cloves.

Step 13

Pulse until the mixture becomes smooth with some remaining texture.

Step 14

Transfer the mixture to a mixing bowl.

Step 15

Add the extra virgin olive oil, lemon juice, salt, pepper, paprika, and chili flakes, stirring until well combined.

Step 16

Taste and adjust seasonings as needed.

Step 17

Stir in the chopped fresh parsley.

Step 18

Allow the ajvar to cool completely before serving.

Step 19

Store in an airtight container in the refrigerator for up to one week.

Nutrition Facts

Serving size	2115.4 grams (2115.4g)

Amount per serving	% Daily Value*
Calories	868

Total Fat 33.20g	43%
Saturated Fat 5.40g	27%
Polyunsaturated Fat 0.80g
Cholesterol 0mg	0%
Sodium 2389mg	104%
Total Carbohydrate 130.60g	47%
Dietary Fiber 54.50g	195%
Total Sugars 75.30g
Protein 22.30g	45%

Vitamin D 0IU	0%
Calcium 196mg	15%
Iron 8mg	47%
Potassium 4816mg	102%

*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.

Source of Calories

Fat: 32.8%

Protein: 9.8%

Carbs: 57.4%