Low Carb Homemade Ajvar (Aivar)

Savor the vibrant flavors of the Balkans with this Low Carb Homemade Ajvar (Aivar), a roasted red pepper and eggplant spread that's as healthy as it is delicious. Made with simple, wholesome ingredients like charred red bell peppers, creamy roasted eggplant, and aromatic garlic, this recipe creates a smoky, slightly spicy condiment that's naturally gluten-free, keto-friendly, and packed with flavor. Gently seasoned with olive oil, apple cider vinegar, and a hint of paprika and chili flakes, this versatile spread is perfect as a dip, a sandwich topping, or a bold accent to grilled meats and veggies. Ready in just an hour with easy steps like roasting and blending, this low-carb ajvar is an irresistible addition to your meal prep repertoire!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 4 large red bell peppers
• 1 medium eggplant
• 3 large garlic cloves
• 4 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 0.5 teaspoon red chili flakes

Directions

Step 1

Preheat your oven to 475°F (245°C).

Step 2

Line a baking sheet with parchment paper.

Step 3

Wash and dry the red bell peppers and eggplant. Cut the peppers in half and remove seeds and stems. Slice the eggplant in half lengthwise.

Step 4

Place the bell peppers and eggplant cut side down on the prepared baking sheet.

Step 5

Roast in the preheated oven for about 30 minutes or until the skin of the peppers is charred and eggplant is soft.

Step 6

While the vegetables are roasting, peel the garlic cloves and set aside.

Step 7

Remove the roasted vegetables from the oven and transfer to a bowl. Cover with plastic wrap or a lid to let them steam for about 10 minutes. This will make peeling easier.

Step 8

Once steamed, peel the skins from the peppers and eggplant. Discard the skins.

Step 9

Add the peeled bell peppers, eggplant, and garlic cloves to a food processor. Process until smooth, but still slightly chunky.

Step 10

In a large pan over medium heat, add the olive oil. Once hot, pour in the processed vegetable mixture.

Step 11

Add apple cider vinegar, salt, black pepper, paprika, and red chili flakes to the mixture.

Step 12

Cook on medium heat, stirring occasionally, for about 10 minutes, or until the mixture thickens.

Step 13

Taste and adjust seasonings if necessary.

Step 14

Let the ajvar cool completely before transferring to jars or serving.

Step 15

Ajvar can be stored in an airtight container in the refrigerator for up to two weeks.

Nutrition Facts

Serving size	(1315.5g)

Amount per serving	% Daily Value*
Calories	903.4

Total Fat 59.2g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 2974.6mg	0%
Total Carbohydrate 81.1g	0%
Dietary Fiber 32.2g	0%
Total Sugars 44.0g
Protein 14.0g	0%

Vitamin D 0IU	0%
Calcium 133.0mg	0%
Iron 5.8mg	0%
Potassium 2862.9mg	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: 58.3%

Protein: 6.1%

Carbs: 35.5%