Ingredients:
- 10 -12 red bell peppers
- 3 -6 garlic cloves, depending on taste
- dried red chili pepper flakes (optional)
- basil leaves (optional)
Directions:
- Preheat oven to broil. Halve each pepper, discarding stems and seeds. Place peppers, cut side down, on an old baking sheet or one lined with foil.
- Cut eggplant in half lengthwise and score with a knife, drizzle it with about 2 tablespoons olive oil and a little salt and place it on a second baking sheet.
- Place one of the oven racks roughly 3 to 4 inches below the heat; place peppers on this rack. The eggplant should sit on a lower rack.
- Broil the peppers and eggplant, turning the peppers occasionally until they are well roasted on all sides, roughly 15 to 20 minutes. The eggplant may be done first; if so, remove it and set it aside to cool. (You can also use an outdoor grill to cook the peppers and eggplant.).
- When you remove the peppers from the oven, place them in a bowl, sprinkle them with a little water, and cover with a clean dishcloth. This step steams and lifts the skins, making it easy to peel the peppers once they've cooled. (Another method to loosen skins is to place the peppers in a glass bowl and cover with plastic wrap until the peppers have cooled.).
- Use an ice-cream scoop to remove the pulp of the eggplant, leaving the skin behind. Discard the thickest seeds, but don't get nit-picky. Put eggplant in a food processor with about 2 tablespoons olive oil and 3 or 4 smashed garlic cloves. Pulse the eggplant a few times so that it's chopped with the other ingredients but not totally pureed. Remove the eggplant to a serving bowl.
- Once peppers are cool enough to handle, peel them with your fingers or a knife. Add peppers to the food processor and pulse 5 to 8 times to chop coarsely. Mix the peppers with the eggplant puree, season to taste with salt, pepper, a splash of vinegar and a shake of dried chili flakes, if you like. Smooth the surface of the ajvar with a spatula.
- If you wish, garnish it with more finely diced garlic and a few scattered basil leaves. Serve ajvar with toasted bread slices drizzled with olive oil and sprinkled with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.32 Kcal (491 kJ) | ||
| Calories from fat | 63.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 11% | |
|---|---|---|---|
| Sodium | 7.54mg | 0% | |
| Potassium | 316.95mg | 7% | |
| Total Carbs | 12.13g | 4% | |
| Sugars | 8.41g | 34% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 0.67g | 1% | |
| Vitamin C | 164.5mg | 274% | |
| Vitamin A | 4.1mg | 136% | |
| Iron | 69.2mg | 385% | |
| Calcium | 16.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 43.54 Kcal (182 kJ) | ||
| Calories from fat | 23.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 11% | |
|---|---|---|---|
| Sodium | 2.8mg | 0% | |
| Potassium | 117.64mg | 7% | |
| Total Carbs | 4.5g | 4% | |
| Sugars | 3.12g | 34% | |
| Dietary Fiber | 1.41g | 15% | |
| Protein | 0.25g | 1% | |
| Vitamin C | 61mg | 274% | |
| Vitamin A | 1.5mg | 136% | |
| Iron | 25.7mg | 385% | |
| Calcium | 6.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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