Ajvar - Red Pepper and Eggplant Dip
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Total Time
30 mins
-
Servings
4 people
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Calories
117 kcal
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Course
Side Dish, Appetizer, Condiments, Snacks
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Cuisine
Turkish, Eastern European
Ajvar - Red Pepper and Eggplant Dip
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Ajvar is a delicious roasted red pepper and eggplant dip popular in Balkans and Turkey. It is typically made with roasted red bell peppers, eggplants, garlic, vinegar, and oil but you can also include chili peppers for a spicy kick!
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Ingredients
- 3 red pepper (sweet Romano pepper) (300 grams)
- 1 medium eggplant (250 grams)
- 2 cloves garlic (finely chopped)
- 2 tablespoon good quality olive oil
- 1 tablespoon white wine vinegar or apple cider vinegar
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Begin by cooking the eggplants and red peppers. To keep the eggplants from bursting, use a toothpick to poke a few holes in each one. Place them, along with the red peppers, directly on a gas burner or barbecue.
- Cook them until they’re soft and the skins are nicely charred, turning them regularly to ensure even cooking. This step is key to getting that classic smoky flavor.
- Alternatively, you can roast them in the oven. Bake the eggplants in a preheated oven to 200° C (390° F) for 30-40 minutes, and the peppers for 20-25 minutes until the skin is charred and the flesh is soft.
- Place the roasted vegetables in a bowl and cover them with cling film or a lid for about 15 minutes. This helps bring out the smoky flavor as they cool and lets any extra liquid drain.
- Once cooled, peel the eggplants and red peppers, and remove any seeds you find.
- Place the roasted vegetables, garlic, olive oil, vinegar, seasoning, and optional chili peppers in a blender or food processor. Blend to your desired consistency.
- Your ajvar dip is ready to consume but you might want to add the extra step and cook the mixture further to follow the traditional way. Simply transfer the blended mixture to a pan and cook over low heat for 30-45 minutes, stirring frequently.
- Store in the fridge for up to 2 weeks or process in sterilized jars for longer shelf life.
Equipments used:
Notes
- Use fresh vegetables and good quality olive oil for best results.
- Roasting the red peppers and eggplant on fire is key if you want to get that classic smoky flavor.
- Place the roasted vegetables in a bowl and cover them with cling film or a lid for 15 minutes to help to intensify the smoky flavor while they cool. It will also allow residual liquid to drain from the vegetables and will be easier to peel them.
- If preserving, ensure your jars are sterilized to prevent spoilage.
Nutrition Information
Show Details
Calories
117kcal
(6%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
443mg
(18%)
Potassium
461mg
(13%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
2822IU
(56%)
Vitamin C
117mg
(130%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 443mg | 18% |
| Potassium | 461mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 2822IU | 56% |
| Vitamin C | 117mg | 130% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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