Low Fat Homemade Ajvar Sauce

Discover the vibrant and flavorful world of Balkan cuisine with this Low Fat Homemade Ajvar Sauce, a healthier twist on the traditional roasted pepper and eggplant spread. Packed with wholesome ingredients like smoky roasted red bell peppers, tender eggplants, and a hint of chili heat, this low-calorie ajvar is both delicious and guilt-free. Enhanced with garlic, paprika, and a touch of zesty lemon juice, it’s a versatile condiment perfect for spreading on crusty bread, pairing with grilled meats, or even as a dip for veggies. Ready in just over an hour, this homemade recipe balances bold flavors with a light, chunky texture, all while being easy to prepare and entirely preservative-free. Make a batch today and elevate your meals with this simple yet irresistible Mediterranean spread!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 4 large red bell peppers
• 2 medium eggplants
• 3 large garlic cloves
• 1 small red chili pepper
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon, chopped parsley

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup.

Step 2

Wash the red bell peppers and eggplants thoroughly. Place them on the prepared baking sheet. Roast in the oven for 30-40 minutes or until the skins are charred and the vegetables are soft, turning occasionally to ensure even roasting.

Step 3

Remove the vegetables from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a lid and let them steam for about 10 minutes. This will help loosen the skins for easy peeling.

Step 4

Meanwhile, mince the garlic cloves and set them aside.

Step 5

Once the roasted vegetables are cool enough to handle, peel the skins off the peppers and eggplants. Remove the seeds from the peppers.

Step 6

In a food processor, combine the peeled peppers, eggplants, minced garlic, and red chili pepper. Pulse until you achieve a slightly chunky texture.

Step 7

Transfer the mixture to a large, dry non-stick skillet over medium heat. Add tomato paste, lemon juice, paprika, salt, and black pepper.

Step 8

Cook the mixture for about 15-20 minutes, stirring occasionally, until most of the liquid has evaporated and the ajvar is thickened.

Step 9

Stir in the chopped parsley. Taste and adjust the seasoning as needed.

Step 10

Allow the ajvar to cool before transferring it to airtight containers. Store in the refrigerator for up to one week.

Nutrition Facts

Serving size	(1428.2g)

Amount per serving	% Daily Value*
Calories	447.8

Total Fat 3.6g	0%
Saturated Fat 1.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2427.4mg	0%
Total Carbohydrate 95.0g	0%
Dietary Fiber 37.3g	0%
Total Sugars 48.9g
Protein 16.8g	0%

Vitamin D 0IU	0%
Calcium 169.4mg	0%
Iron 7.3mg	0%
Potassium 3490.4mg	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: 6.8%

Protein: 14.0%

Carbs: 79.2%