Mediterranean Diet Homemade Ajvar

Capture the essence of Mediterranean flavor with this vibrant, smoky, and effortlessly healthy 'Mediterranean Diet Homemade Ajvar.' This traditional red pepper and eggplant spread is roasted to perfection, bringing out deep, caramelized sweetness and an irresistible depth of flavor. Enhanced with aromatic garlic, tangy white wine vinegar, and a squeeze of fresh lemon juice, this nutrient-packed recipe is further elevated by a drizzle of extra virgin olive oil and a sprinkle of fresh parsley. Perfect as a dip, spread, or condiment, this gluten-free, vegan-friendly creation is as versatile as it is delicious. Whether paired with fresh veggies, crusty bread, or grilled meats, ajvar will redefine your idea of Mediterranean simplicity. Ready in just over an hour, this recipe is a must-try for those seeking wholesome, bold, and authentic Mediterranean cuisine.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 6 medium red bell peppers
• 2 medium eggplant
• 4 garlic cloves
• 3 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Wash the red bell peppers and eggplants thoroughly. Cut the bell peppers in half and remove the seeds and stems. Prick the eggplants a few times with a fork.

Step 3

Place the bell peppers and eggplants on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until the skins are charred and the vegetables are tender.

Step 4

While the vegetables are roasting, peel the garlic cloves and mince them finely.

Step 5

Once roasted, remove the vegetables from the oven and immediately place them in a large bowl. Cover the bowl with a lid or plastic wrap to allow them to steam for about 10 minutes; this will make peeling the skins easier.

Step 6

Carefully peel off the skins from the bell peppers and eggplants. Transfer the flesh of both into a food processor.

Step 7

Add the minced garlic, extra virgin olive oil, white wine vinegar, salt, black pepper, lemon juice, and paprika to the food processor. Pulse until the mixture is smooth and well combined but retains some texture.

Step 8

Transfer the ajvar to a mixing bowl and stir in the freshly chopped parsley.

Step 9

Taste and adjust seasoning if necessary. Allow the ajvar to cool to room temperature, then transfer it to a jar or airtight container.

Step 10

Refrigerate for a few hours before serving to allow the flavors to meld. Serve as a spread, dip, or condiment.

Nutrition Facts

Serving size	(1748.8g)

Amount per serving	% Daily Value*
Calories	868.4

Total Fat 46.0g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3556.7mg	0%
Total Carbohydrate 107.2g	0%
Dietary Fiber 46.1g	0%
Total Sugars 60.5g
Protein 18.3g	0%

Vitamin D 0IU	0%
Calcium 177.5mg	0%
Iron 6.7mg	0%
Potassium 3974.6mg	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: 45.2%

Protein: 8.0%

Carbs: 46.8%