Ajvar (Red capsicum and eggplant dip)

Ajvar (Red capsicum and eggplant dip)

3.3 3 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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Pizza Oven 20 Recipes
Australia and New Zealand

You might also like...

Seeded wholemeal bread (Diabetes)

3 h 20min

Pickled red onions (Thermomix® Cutter, using modes)

1 h 50min

Strawberry and ginger spritz mocktail

15min

Ajvar (capsicum and eggplant dip)

50min

Grated carrot salad (Thermomix® Cutter)

5min

Asparagus and saffron risotto

35min

Vegetable trimming stock

2 h

Grilled eggplant dip

2 h

Broccoli and pea soup with cauliflower cashew cream

40min

Lebanese-style hommus

13 h 15min

Sweet potato quiche with prosciutto

1 h 15min

Zingy avocado and lime dip

10min