Macedonian Ajvar (the vegan caviar)

Macedonian Ajvar (the vegan caviar)

Health Rating
Prep Cook Ready in Servings
10 min 40 min 50 min 6
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Ingredients


1/4 tsp Black pepper (to taste)
2 eggplant Eggplant
1 clove(s) Garlic (chopped)
1 medium Lemon (juice)
1/2 cup Olive oil
1 tbsp Parsley, fresh (chopped)
1/4 tsp Salt (to taste)
6 large pepper(s) Red bell pepper (thickly sliced)

Instructions


Heat oven to 475F/250C. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes.
Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.

Peel off and discard blackened skins, stems and seeds. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.

Transfer to a glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week.

Nutrition Facts

Per Portion

Calories 284  
Calories from fat 179  
Calories from saturated fat 24.7  
Total Fat 19.9  g
Saturated Fat 2.7  g
Trans Fat 0.0  g
Polyunsaturated Fat 2.3  g
Monounsaturated Fat 13.9  g
Cholesterol 0  mg
Sodium 110  mg
Potassium 799  mg
Total Carbohydrate 22.5  g
Dietary Fiber 9.4  g
Sugars 11.2  g
Protein 3.7  g

Dietary servings

Per Portion


Fruit 0.2
Vegetables 6.3

Energy sources


Pygal 32% 453.567012825 147.167405214 63% 315.322010642 254.302784021 5% 365.538317765 108.449885922 32% 63% 5% Carbohydrates Fat Protein
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