Macedonian Ajvar (the vegan caviar)

8 50 256
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 6
Macedonian Ajvar (the vegan caviar)
Health Rating


1 dash 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 dash Salt (to taste)
6 large pepper(s) Red bell pepper (thickly sliced)


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 256
Calories from fat 170
Calories from saturated fat 23.4
Total Fat 18.9 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 13.2 g
Cholesterol 0
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