Low Sodium Homemade Ajvar (Aivar)

Transform your meals with this irresistibly smoky and colorful Low Sodium Homemade Ajvar (Aivar), a Balkan-inspired roasted red pepper and eggplant relish packed with flavor and heart-healthy ingredients. Carefully charred bell peppers and eggplants form the base of this vibrant spread, enhanced with garlic, olive oil, and a hint of apple cider vinegar for tangy depth. A touch of paprika and red chili flakes adds a gentle kick, while keeping the sodium content to a minimum makes it perfect for a health-conscious lifestyle. Velvety smooth and versatile, this ajvar pairs beautifully with crusty bread, grilled meats, or as a flavorful dip for veggies. With just 20 minutes of prep and simple roasting techniques, this recipe brings bold, homemade goodness to your table while supporting low-sodium dietary needs.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 16

Ingredients

• 8 large red bell peppers
• 2 medium eggplants
• 4 large garlic cloves
• 60 ml olive oil
• 30 ml apple cider vinegar
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 0.25 teaspoon red chili flakes

Directions

Step 1

Preheat your oven to 220°C (430°F).

Step 2

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

Step 3

Roast the vegetables in the preheated oven for about 30-40 minutes, turning them occasionally until the skins are charred and blistered.

Step 4

Remove the tray from the oven and cover the hot peppers and eggplants with a clean kitchen towel. Let them cool for about 10-15 minutes; this will make the peeling process easier.

Step 5

Once cooled, peel the skins off the peppers and eggplants. Remove the seeds and stems from the bell peppers. Chop the roasted vegetables into smaller pieces and set aside.

Step 6

Peel the garlic cloves and place them in a food processor. Add the chopped roasted vegetables and blend until you achieve a smooth and homogenous mixture.

Step 7

Transfer the mixture to a large saucepan. Pour in the olive oil and apple cider vinegar, and add the black pepper, paprika, and red chili flakes.

Step 8

Cook the ajvar over low heat for about 20 minutes, stirring frequently to prevent it from sticking to the pan.

Step 9

Taste and adjust the seasoning if necessary, though keep in mind this is a low sodium recipe.

Step 10

Once cooked, allow the ajvar to cool before transferring it to sterilized jars. Store in the refrigerator for up to two weeks.

Nutrition Facts

Serving size	(2202.6g)

Amount per serving	% Daily Value*
Calories	1173.0

Total Fat 62.0g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 73.5mg	0%
Total Carbohydrate 133.2g	0%
Dietary Fiber 51.5g	0%
Total Sugars 70.6g
Protein 23.1g	0%

Vitamin D 0IU	0%
Calcium 206.6mg	0%
Iron 9.6mg	0%
Potassium 4702.6mg	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: 47.2%

Protein: 7.8%

Carbs: 45.0%