** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 deg. F until the skins are blistered and black.
2. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes.
3. Peel off and discard the burnt skins along with the stems and seeds.
4. Mash the pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired.
5. Heat 3 tablespoons oil in a large skillet and saute the onion until very soft.
6. Add the garlic and cook 2 minutes longer. Remove from heat and stir in the pepper-eggplant pulp, mixing well.
7. Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil.
8. Add lemon juice and vinegar, salt and pepper to taste. Transfer to a serving bowl and garnish with parsley.
9. Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.
Comments on Ajvar (Roasted Peppers & Eggplant) Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 34.83mg per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 41% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Eggplant, Sulfites, Garlic, Alcohol, Fructose Malabsorption, Hot Pepper, Onion, Olive Oil allergies.
Meal Type: 
Prep Time: 
Cooking Time: 
Cook Method:
Difficulty: 
Cuisine: 
Print this Recipe
