Low Sodium Homemade Ajvar Sauce
Transform your meals with this vibrant and heart-healthy Low Sodium Homemade Ajvar Sauce! This traditional Balkan condiment is a savory blend of roasted red bell peppers and creamy eggplant, enhanced with the warmth of garlic, a touch of lemon juice, and a drizzle of olive oil. Perfectly roasted vegetables bring out smoky-sweet flavors, while the low sodium content makes it a guilt-free choice for healthier eating. With just 15 minutes of prep time, this wholesome recipe is easy to recreate and incredibly versatile—use it as a flavorful bread spread, a zesty dip, or a unique topping for grilled meats and vegetables. Its rich, silky texture and bold taste will make it a staple in your kitchen. Say goodbye to store-bought options and treat yourself to this homemade, preservative-free ajvar sauce packed with natural goodness!
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Ingredients
- 3 large red bell peppers
- 2 medium eggplants
- 4 medium garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 0.5 teaspoon ground black pepper
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Wash and dry the red bell peppers and eggplants. Prick the eggplants several times with a fork to allow steam to escape during roasting.
Step 3
Place the red bell peppers and eggplants on a large baking sheet lined with foil or parchment paper.
Step 4
Roast the vegetables in the preheated oven for about 30-40 minutes, turning occasionally, until the peppers are charred and blistered and the eggplants are soft and collapsed.
Step 5
Remove the vegetables from the oven and transfer the peppers to a heatproof bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes; this will make peeling easier.
Step 6
Meanwhile, allow the eggplants to cool slightly. Cut them open and scoop out the soft flesh, discarding the skins.
Step 7
Peel the charred skins off the peppers, remove the seeds, and roughly chop the flesh.
Step 8
In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
Step 9
Add the chopped peppers, eggplant flesh, and remaining 1 tablespoon of olive oil to the skillet. Cook, stirring frequently, for about 10-15 minutes until the mixture is thickened and flavors have melded.
Step 10
Remove the skillet from heat. Stir in the lemon juice and season with ground black pepper.
Step 11
Transfer the ajvar to a food processor or blender and puree until smooth or to your desired consistency.
Step 12
Taste and adjust seasoning if necessary, bearing in mind it's low sodium.
Step 13
Allow the ajvar to cool to room temperature, then transfer to sterilized jars or an airtight container. Refrigerate until ready to use.
Step 14
Serve as a spread on bread, as a dip, or as a condiment for your favorite dishes.
Nutrition Facts
| Serving size | (1249.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 734.3 |
| Total Fat 44.6g | 0% |
| Saturated Fat 7.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38.0mg | 0% |
| Total Carbohydrate 76.9g | 0% |
| Dietary Fiber 31.0g | 0% |
| Total Sugars 38.2g | |
| Protein 13.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 135.9mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 2670.4mg | 0% |
Source of Calories