Low Carb Homemade Ajvar

Elevate your snacking and meal-prepping game with this Low Carb Homemade Ajvar, a smoky and flavorful Balkan-inspired roasted vegetable spread that's as versatile as it is healthy. Made with fire-roasted red bell peppers, tender eggplant, and a hint of garlic, this recipe is infused with extra virgin olive oil and a splash of vinegar for a tangy finish. Naturally low in carbs, this ajvar is perfect as a dip, a spread for sandwiches, or a vibrant topping for grilled meats and veggies. With options to add a kick of chili flakes and a sprinkle of fresh parsley, you can customize it to suit your taste. Easy to make with just 20 minutes of prep and bursting with wholesome ingredients, this ajvar is a must-have for clean eating and keto-friendly diets. Store it in the fridge for a week of Mediterranean-inspired goodness!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 6 large red bell peppers
• 1 large eggplant
• 3 large garlic cloves
• 4 tablespoons extra virgin olive oil
• 1 tablespoon vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon chili flakes (optional)
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 3

Wash the red bell peppers and eggplant thoroughly. Cut the eggplant in half lengthwise.

Step 4

Place the whole red bell peppers and eggplant halves, flesh side down, on the prepared baking sheet.

Step 5

Roast in the preheated oven for approximately 20-25 minutes, or until the skins of the peppers are charred and the eggplant is tender.

Step 6

Remove the baking sheet from the oven and cover the hot vegetables with a towel or another piece of foil. Allow them to steam for about 10 minutes. This will make peeling the peppers easier.

Step 7

Once the vegetables are cool enough to handle, peel the skin off the roasted bell peppers and eggplant. Remove the seeds and stems from the peppers.

Step 8

In a food processor, add the peeled peppers, eggplant, and garlic cloves. Pulse until a slightly chunky consistency is achieved, depending on your preference.

Step 9

Transfer the vegetable mixture to a large skillet or saucepan. Add the olive oil, vinegar, salt, black pepper, and chili flakes (if using).

Step 10

Cook the mixture over medium heat, stirring frequently, for about 15 minutes. This helps the flavors meld and reduces any excess moisture.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Allow the ajvar to cool to room temperature before serving. If desired, sprinkle with fresh parsley for garnish.

Step 13

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

Nutrition Facts

Serving size	(1818.5g)

Amount per serving	% Daily Value*
Calories	1029.2

Total Fat 60.3g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3165.4mg	0%
Total Carbohydrate 111.6g	0%
Dietary Fiber 44.5g	0%
Total Sugars 62.7g
Protein 19.1g	0%

Vitamin D 0IU	0%
Calcium 166.4mg	0%
Iron 7.2mg	0%
Potassium 3966.9mg	0%

*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: 50.9%

Protein: 7.2%

Carbs: 41.9%