Ajvar (capsicum and eggplant dip)

Ajvar (capsicum and eggplant dip)

4.2 16 ratings

Prep. 10min

Total 50min

490 g

Ingredients

Ajvar (capsicum and eggplant dip)

red capsicums (approx. 420 g), cut into halves and deseeded
2
eggplant (approx. 350 g), cut into halves lengthways
1
extra virgin olive oil plus extra to drizzle
40 g
garlic clove
1
fresh red chilli deseeded if preferred
1
pitted Kalamata olives
6
fresh flat-leaf parsley leaves only
4 sprigs
sea salt
2 pinches
ground smoked paprika
2 pinches
lemon juice
20 g

Difficulty

easy

Nutrition per 490 g

Sodium 403.9 mg

Protein 9.9 g

Calories 2655.9 kJ / 634.8 kcal

Fat 44 g

Fibre 24.4 g

Saturated Fat 6.4 g

Carbohydrates 58.3 g

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Also featured in

Dips & savoury spreads 52 Recipes
Australia and New Zealand

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