Ajvar Dip

7 40 123
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
Ajvar Dip
Health Rating


1 eggplant Eggplant
2 medium pepper(s) Red bell pepper
1 clove(s) Garlic (finely minced)
1/4 cup Parsley, fresh (finely minced)
2 tbsp Lemon juice
1/4 cup Extra virgin olive oil
1 dash Salt and pepper (to taste)


  1. Heat oven to 475°F (245°C).
  2. Place eggplant and peppers on a rimmed baking sheet and roast until skins begin to blacken, about 30 minutes.
  3. Place roasted vegetables in a plastic bag or in a covered bowl, let stand 10 to 15 minutes.
  4. 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.
  5. Process all ingredients until mixture is smooth. Season with salt and pepper to taste.
  6. Serve ajvar with a sprinkle of minced parsley. Store in a sealed container in the refrigerator for up to 1 week.



is low in sodium and high in potassium which is great for regulating fluid levels in the body

Nutrition Facts

Per Portion

Calories 123
Calories from fat 84
Calories from saturated fat 11.6
Total Fat 9.3 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 6.6 g
Cholesterol 0
Sodium 18.1 mg
Potassium 317 mg
Total Carbohydrate 8.4 g
Dietary Fiber 3.8 g
Sugars 4.0 g
Protein 1.4 g

Dietary servings

Per Portion

Vegetables 2.7

Energy sources