This Eastern European dip is full of healthy veggies, herbs and spices. You can use it as a dip or as an accompaniment to many of your favorite meat and pasta dishes. Try pairing it with some healthy buckwheat ravioli for a delicious, Balkan-inspired meal.
If you make a little extra ajvar, store it in a sealed container in refrigerator for up to 1 week. Even better, you can make a larger batch and keep some frozen for when you need it. Enjoy!
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 3 cups
clove finely minced garlic
- ¼ cup
parsley, finely minced
- 2 Tbsps.
- ¼ cup
- Salt and pepper to taste
- Heat oven to 475 degrees F (245 degrees C).
- Place eggplant and peppers on a rimmed baking sheet and roast until skins begin to blacken, about 30 minutes. Place roasted vegetables in a plastic bag or in a covered bowl, let stand 10 to 15 minutes.
- Peel skins off roasted vegetables, then place them into the bowl of a food processor along with the garlic, parsley, lemon juice and olive oil. Process all ingredients until mixture is smooth. Season with salt and pepper to taste.
- Serve ajvar with a sprinkle of minced parsley. Store in a sealed container in refrigerator for up to 1 week.
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