Recipes · Serbian · Dips and Spreads
Ajvar (Roasted Pepper and Eggplant Relish)
One serving has 119 kcal and 1 g protein, and at least a fifth of a woman's daily need of vitamin C (127%), vitamin E (35%) and pyridoxine (22%). Ready in 55 minutes.
- Preparation: 25 min
- Cooking: 30 min
- Makes: 1 serving (115 g)
- Difficulty: Medium
- Diets: Vegan, Gluten-free, Dairy-free, Low carb
Ingredients
- 70 g Bell pepper, red, raw
- 25 g Eggplant, raw
- 3 g Garlic, raw
- 10 g Sunflower oil
- 3 g Vinegar, white
- 3 g Chili peppers, red, raw
- 0.5 g Salt
Method
- Roast the whole red peppers and the eggplant directly over an open flame or under a hot broiler, turning often, until the skins are blackened and blistered all over, about 15-20 minutes. Makes about 1 small jar; multiply the recipe for a larger batch.
- Let the vegetables steam under a cover for 10 minutes, then peel away the blackened skins and remove the pepper seeds.
- Finely chop the roasted pepper and eggplant flesh, or pulse briefly in a food processor for a slightly coarse texture rather than a smooth purée.
- Finely mince the garlic and chili and stir them through the chopped vegetables.
- Heat the oil in a pan, add the chopped mixture, and cook over low heat for 20-25 minutes, stirring often, until the excess liquid evaporates and the mixture turns a deep brick-red and glossy.
- Stir in the vinegar and salt, cook 2 minutes more, then cool and store in a sterilized jar; serve at room temperature as a spread.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 119 kcal | 6% |
| Carbohydrates | 7 g | |
| Water | 94.9 mL | |
| Fiber | 2.3 g | 8% |
| Protein | 1.2 g | 2% |
| Tryptophan | 0.01 g | |
| Threonine | 0.04 g | |
| Isoleucine | 0.03 g | |
| Leucine | 0.05 g | |
| Lysine | 0.05 g | |
| Methionine | 0.01 g | |
| Cystine | 0.02 g | |
| Phenylalanine | 0.05 g | |
| Tyrosine | 0.02 g | |
| Valine | 0.05 g | |
| Histidine | 0.02 g | |
| Fat | 10.3 g | |
| Monounsaturated | 2 g | |
| Polyunsaturated | 6.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 6.7 g | |
| Saturated | 1.1 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 13.3 mg | 1% |
| Copper | 0.05 mg | 6% |
| Iron | 0.44 mg | 2% |
| Magnesium | 13.4 mg | 4% |
| Manganese | 0.19 mg | 11% |
| Phosphorus | 30.2 mg | 4% |
| Potassium | 227 mg | 5% |
| Selenium | 0.6 µg | 1% |
| Sodium | 198 mg | |
| Zinc | 0.26 mg | 3% |
| Thiamin (vitamin B1) | 0.06 mg | 5% |
| Riboflavin (vitamin B2) | 0.07 mg | 6% |
| Niacin (vitamin B3) | 0.91 mg | 7% |
| Pantothenic acid (vitamin B5) | 0.32 mg | 6% |
| Pyridoxine (vitamin B6) | 0.28 mg | 22% |
| Folate (vitamin B9) | 38.5 µg | 10% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 6.7 mg | 2% |
| Vitamin A | 112 µg | 16% |
| Vitamin C | 95.2 mg | 127% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 5.3 mg | 35% |
| Vitamin K | 5.3 µg | 6% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.09 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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