Preparation time is 30minutes
Cook time is 1hours
Total time is 1hours 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 6tablespoons olive oil
- 4 large red capsicums, cut in half
- 1 large eggplant, cut in half
- 2teaspoons white wine vinegar
- 4 cloves garlic, peeled and minced
- 1 pinch salt
- 1 pinch cracked black pepper
Nutrition per serving
1220kJ / 292Cal
1220 Kilojoules or 292 Calories
14% of daily energy intake*
Protein
2.8grams
Fat
27.0grams
Carbs
10.4grams
Sugars
9.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Ajvar is a delicious roasted capsicum and eggplant dip that is perfect served with grilled meats or crusty bread.
Method
Step 1 of 4
Pre-heat the oven to 240°C. Line a baking tray with parchment and place the capsicum and eggplant halves on it. Cook for 30 minutes, until blackened.
Step 2 of 4
Place the capsicum and eggplant in a large bowl, cover with clingfilm and set aside for 20 minutes. Peel away the skin of the eggplant and capsicums and discard.
Step 3 of 4
Tip the roasted vegetables into a food processor, add the oil, garlic and vinegar and blitz to a coarse paste. Season with salt and pepper.
Step 4 of 4
Pour the mix into a saucepan and simmer, stirring, on medium low heat for 30 minutes until thick.
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