Ajvar (Red Pepper Spread)
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 40 mins
-
Servings
1 cup (270g)
-
Calories
324 kcal
-
Course
Condiments
-
Cuisine
Italian
Ajvar (Red Pepper Spread)
Report
You'll find Ajvar in Friuli Venezia Giulia, the northern mountainous region of Italy. It's made with charred red peppers, eggplant and garlic and has a delicious sweet and savoury flavour. Serve it with cured meats, cheese or sausages.
Share:
Ingredients
- 4 pointed peppers
- 1 large eggplant or 1.5 medium eggplants (see notes)
- 1 garlic clove
- 1 teaspoon sugar
- 1 tablespoon white wine vinegar
- 1.5 tablespoons sunflower oil
- olive oil
- salt
Instructions
- Pre-heat the oven to 180℃ (350℉). Cut eggplant (aubergine) in half and score the flesh, drizzle in olive oil then put back together and wrap in foil. Roast in the oven for 1hr to 1 hr 15 minutes.
- Char the pointed peppers over the naked flame of a hob until the skins are black. Transfer to a tray or bowl and cover with cling film to steam for 30 minutes to 1 hour.
- Once cooled, remove as much of the black charred skin as you can and remove the tops and seeds. Get the majority off with your hands then wipe the rest with damp kitchen paper.
- Scoop out the the flesh from the eggplant and put in a food processor. Add the peppers, sugar, garlic clove and pinch of salt. Blitz until smooth.
- Add the sunflower oil to a small frying pan, once hot add the pepper mixture and stir to combine. Cook the Ajvar for 5-10 minutes on a medium-low heat to intensify the flavour.
- Let it cool then serve.
Notes
- Pointed peppers vs bell peppers - you can use bell peppers instead of pointed peppers if that's all you have but the skin is a little more difficult to remove so they will take longer to char
- Size of eggplant - you don't have a large eggplant I recommend roasting 2 medium ones and using the flesh from 1 and a half of them. The remaining half can be added to other dips, sauces or soups.
- Moisture in eggplant - If there seems to be a lot of excess moisture after roasting your eggplant (aubergine) you can squeeze this out before blitzing. Put the flesh in a sieve and squeeze out the moisture.
- Pointed peppers vs bell peppers - you can use bell peppers instead of pointed peppers if that's all you have but the skin is a little more difficult to remove so they will take longer to char
- Consistency - you can adjust the consistency of the Ajvar by adding more oil. If you'd like it thicker just cook it down more to reduce it.
- Get extra smoky flavour - traditionally the eggplant is also charred over a flame. You can choose to do this instead of roasting which will give the Ajvar a more intense smoky flavour.
- Storage - Ajvar will keep well in the fridge for up to 3 days and can be eaten warm or at room temperature.
Nutrition Information
Show Details
Calories
324kcal
(16%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
18g
Sodium
11mg
(0%)
Potassium
1.075mg
(0%)
Fiber
14g
(56%)
Sugar
20g
(40%)
Vitamin A
231IU
(5%)
Vitamin C
16mg
(18%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1cup (270g)
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 18g | 90% |
| Sodium | 11mg | 0% |
| Potassium | 1.075mg | 0% |
| Fiber | 14g | 56% |
| Sugar | 20g | 40% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
