Low Sodium Homemade Ajvar

Infuse your meals with the vibrant flavors of the Balkans with this Low Sodium Homemade Ajvar recipe—a savory roasted red pepper and eggplant spread that’s irresistibly smoky, slightly spicy, and packed with wholesome ingredients. Perfect for those seeking a healthier take on this classic condiment, this recipe uses no added salt without compromising on taste, thanks to the natural sweetness of roasted bell peppers, the creamy richness of eggplant, and a delightful kick from garlic, paprika, and red chili flakes. With simple roasting and blending techniques, this ajvar is easy to prepare and versatile—enjoy it as a spread on crusty bread, a dip for fresh veggies, or a bold topping for grilled meats. Ready in just over an hour and boasting heart-healthy olive oil and apple cider vinegar, this low-sodium ajvar is a guilt-free way to elevate any dish.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

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

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Wash the red bell peppers and dry them thoroughly. Place them on a baking sheet lined with parchment paper.

Step 3

Prick the eggplant a few times with a fork and place it on the same baking sheet.

Step 4

Roast the peppers and eggplant in the preheated oven for about 30-40 minutes, turning occasionally, until the skin of the peppers is charred and the eggplant is soft.

Step 5

Remove the vegetables from the oven and transfer the hot peppers into a bowl. Cover with plastic wrap and let them steam for about 15 minutes. This will make peeling them easier.

Step 6

Once cooled, peel the skin off the peppers and remove the seeds. Peel the skin off the eggplant as well.

Step 7

In a food processor, add the peeled peppers, the eggplant, and 2 garlic cloves. Blend until well combined and slightly chunky.

Step 8

Transfer the mixture to a pan over medium heat. Add 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 0.25 teaspoon of ground black pepper, 1 teaspoon of paprika, and 0.5 teaspoon of red chili flakes.

Step 9

Cook the mixture for about 15-20 minutes, stirring occasionally, until it reduces and thickens. Taste and adjust the seasonings as needed.

Step 10

Remove from heat and let it cool. Transfer to clean jars for storage.

Step 11

Refrigerate the ajvar and use within two weeks. Serve as a spread for bread, a dip, or a condiment for grilled meats.

Nutrition Facts

Serving size	(1402.0g)

Amount per serving	% Daily Value*
Calories	676.0

Total Fat 31.4g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 792.4mg	0%
Total Carbohydrate 87.6g	0%
Dietary Fiber 36.4g	0%
Total Sugars 49.3g
Protein 15.0g	0%

Vitamin D 0IU	0%
Calcium 133.4mg	0%
Iron 5.7mg	0%
Potassium 3169.9mg	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: 40.8%

Protein: 8.7%

Carbs: 50.6%