HomeDietAjvar Dip (Roasted Pink Pepper Sauce)

Ajvar Dip (Roasted Pink Pepper Sauce)

Ajvar Dip is a beloved favourite in Balkan delicacies, identified for its wealthy historical past and easy preparation. This tasty unfold comes from the Balkan Peninsula and makes use of just some key components and a simple approach.

Made primarily with roasted crimson peppers and eggplant, it has a smoky, flavorful style that's tremendous versatile and simple to whip up. With its minimal components and no-fuss course of, conventional Ajvar Dip actually lets the pure flavors shine, making it a success for each on a regular basis meals and particular gatherings.

What Makes This Ajvar Dip the Finest

Initially, this recipe has been trialed and examined for years! I've made it regularly for barbecues, and it's all the time a success with associates.

Charring the peppers and eggplant beneath the broiler is vital as a result of it provides the dip that deep, smoky taste that’s important for genuine Ajvar. Plus, eradicating the skins from each the peppers and eggplant ensures a easy, creamy texture and eliminates any bitterness or toughness. These steps might sound small, however they make an enormous distinction in attaining the proper Ajvar Dip.

Recipe Suggestions and Swaps

This dip is of course low in carbs, keto, dairy-free, nut-free, vegetarian, and vegan. Plus, it's made with heart-healthy further virgin olive oil and is Entire 30 and Mediterranean-keto authorised!

Listed below are simple swaps and ideas to your Ajvar Dip:

  • Vinegar Swap: As an alternative of white wine vinegar, you need to use apple cider vinegar (similar quantity), or contemporary lemon juice (double the quantity) for a barely completely different however equally scrumptious tang.
  • Roasting Method: For the very best taste, make certain to char the peppers and eggplant till they’ve a pleasant, blistered pores and skin. This provides a deep, smoky style that’s attribute of conventional Ajvar.
  • Peeling the Greens: Cowl the roasted greens with a moist fabric or place them in a sealed container to steam for a couple of minutes. This makes peeling the skins a lot simpler.
  • Mixing: Course of the components till easy and creamy for the very best texture. If you happen to desire a chunkier dip, pulse the blender just a few instances as an alternative of mixing constantly.
  • Storage: Ajvar could be saved within the fridge for as much as per week or frozen in ice dice trays for longer storage. When prepared, let it defrost within the fridge in a single day. This manner, you may take pleasure in it everytime you like!

How Do You Eat Ajvar Dip?

Ajvar is extremely versatile and could be loved in quite a lot of methods:

Preparation time

Fingers-on:    quarter-hour
Total:     45 minutes

Dietary values (per serving, 1/4 cup, 60 ml)

Complete Carbs 5.2 grams
Fiber 1.9 grams
Web Carbs 3.3 grams
Protein 0.9 grams
Fats 9.2 grams
of which Saturated 1.3 grams
Vitality 105 kcal
Magnesium 11 mg (3% RDA)
Potassium 179 mg (9% EMR)

Macronutrient ratio: Energy from carbs (13%), protein (3%), fats (84%)

Substances (makes about 3 cups/ 700 ml)

  • 6 medium crimson bell peppers (720 g/ 1.6 lb)
  • 1 medium eggplant (250 g/ 8.5 oz)
  • 4 cloves of garlic
  • 1/2 cup further virgin olive oil, divided (120 ml/ 4 fl oz)
  • 1 tbsp white wine vinegar (15 ml) or 2 tbsp contemporary lemon juice
  • Optionally available: crimson chile pepper flakes, or contemporary chile pepper for warmth
  • 1 tsp sea salt, or to style
  • 1/2 tsp black pepper, or to style


  1. Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (standard). Place complete bell peppers and eggplant in a tray. Bake for quarter-hour.
  2. Scale back the oven temperature to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (standard). Proceed baking for one more 20 minutes, or till the peppers have charred blisters and the eggplant is gentle.
  3. Take away the tray from the oven and set the greens apart to chill. Cowl them with a moist fabric or one other tray to make peeling simpler.
  4. Whereas the greens are cooling, peel and finely chop the garlic. Warmth a tablespoon of olive oil in a pan over medium warmth. Add the chopped garlic and sauté for about 30 seconds, till aromatic.
  5. As soon as cooled, peel the skins off the peppers and take away the seeds and stems. Switch the peeled peppers to a blender. For the eggplant, make a big slit and scoop out the flesh with a spoon. Add the eggplant flesh to the blender. Discard the peels, stems and any extra juices.
  6. To the blender, add the sautéed garlic, vinegar (or lemon juice), the remaining olive oil, sea salt, and black pepper.
  7. Course of till easy and creamy. Pour the blended dip right into a storage container. As soon as it has cooled to room temperature, seal the container and refrigerate for as much as per week. For longer storage, pour the dip into ice dice trays and freeze. As soon as frozen, pop the cubes out and retailer them in a freezer bag.
  8. Function a dip with a slice of toasted fast keto bread, or crackers, with meat skewers, or in lettuce wraps.

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