Low Fat Homemade Ajvar

Enjoy a guilt-free taste of the Balkans with this Low Fat Homemade Ajvar, a vibrant roasted red pepper and eggplant spread that's as healthy as it is delicious. This low-fat version maintains all the smoky, rich flavors of traditional ajvar, but with just a light spray of olive oil for roasting. Packed with roasted red bell peppers, creamy eggplant, fresh garlic, and a zesty twist of lemon juice and red wine vinegar, this recipe is perfect as a spread, dip, or condiment. With a simple blend-and-simmer technique, you can whip up this velvety, vegan, and gluten-free delight in just over an hour. Serve it with crusty bread, grilled meats, or as a topping for salads—this ajvar is a versatile and nutritious addition to your kitchen repertoire!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 6 large red bell peppers
• 1 large eggplant
• 3 large garlic cloves
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 for greasing olive oil spray
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.

Step 2

Wash the red bell peppers and eggplant thoroughly. Cut the bell peppers in half and remove the seeds and stems.

Step 3

Slice the eggplant into 1/2-inch rounds. Place the bell peppers and eggplant slices on the baking sheets with the skin side up for the peppers.

Step 4

Lightly spray the vegetables with olive oil spray to ensure they don't stick and help in roasting.

Step 5

Roast in the preheated oven for about 45 minutes or until the skins of the peppers are blackened and blistered, and the eggplant is soft.

Step 6

Remove from oven and cover the peppers with a clean kitchen towel or place them in a bowl covered with plastic wrap to steam for 5-10 minutes. This will make peeling easier.

Step 7

Peel the skins off the peppers once they are cool enough to handle. Remove any charred skin from the eggplants as well.

Step 8

In a food processor, combine the peeled peppers, eggplant, garlic cloves, lemon juice, and red wine vinegar. Process until you achieve a smooth consistency.

Step 9

Transfer the mixture to a saucepan and simmer over medium heat for about 15 minutes, stirring occasionally.

Step 10

Season with salt and black pepper, adjusting to taste.

Step 11

Let it cool completely before transferring to sterilized jars or serving bowls.

Step 12

Store in the refrigerator for up to two weeks. Serve as a condiment, spread, or dip.

Nutrition Facts

Serving size	(1786.3g)

Amount per serving	% Daily Value*
Calories	550.3

Total Fat 4.3g	0%
Saturated Fat 1.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3163.6mg	0%
Total Carbohydrate 112.3g	0%
Dietary Fiber 43.6g	0%
Total Sugars 62.8g
Protein 19.0g	0%

Vitamin D 0IU	0%
Calcium 163.5mg	0%
Iron 6.9mg	0%
Potassium 3958.2mg	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: 6.9%

Protein: 13.5%

Carbs: 79.7%