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Recipe

Roasted pepper and eggplany condiment.

 

Yield

6 servings

Prep

10 min

Cook

30 min

Ready

?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 each eggplant
* Camera
6 each sweet bell peppers
red or green
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1 x salt
to taste
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1 x black pepper
to taste
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1 clove garlic
minced
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1 each lemon
juiced
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½ cup vegetable oil
preferably olive oil
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1 x parsley leaves
minced
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Ingredients

Amount Measure Ingredient Features
2 each eggplant
* Camera
6 each sweet bell peppers
red or green
Camera
1 x salt
to taste
* Camera
1 x black pepper
to taste
* Camera
1 clove garlic
minced
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1 each lemon
juiced
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118 ml vegetable oil
preferably olive oil
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1 x parsley leaves
minced
* Camera

Directions

Bake eggplants and sweet peppers at 350℉ (180℃) F until tender when pierced with a fork. Peel skin from hot vegetables and chop or mince the vegetables.

Season to taste with salt and pepper and stir in the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb.

Mix well. Pile into a glass dish and sprinkle with parsley.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 21378% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 7% Vitamin C 575%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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