Ajvar (capsicum and eggplant dip)

Ajvar (capsicum and eggplant dip)

4.2 14 ratings

Prep. 10 min

Total 50 min

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

Dips & savoury spreads 52 Recipes
Australia and New Zealand

You might also like...

Gluten free loaves

2 h 15min

Gluten free lentil wraps

3 h 40min

Vegetable Massaman curry

45min

Ajvar (Red capsicum and eggplant dip)

50min

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4 h

Hearty minestrone with herb gremolata

40min

Black Rice Pudding

45min

Lupin, corn and tomato muffins with basil yoghurt (Diabetes)

45min

Berry and polenta porridge

20min

Polenta

25min

Roasted capsicum & cashew vegan spread

5min

Fresh fig jam

55min