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Ajvar (capsicum and eggplant dip)

Ajvar (capsicum and eggplant dip)
4.2 16 ratings
Prep. 10 min
Total 50 min
490 g
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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
Energy 2655.9 kJ / 634.8 kcal
Fat 44 g
Fibre 24.4 g
Saturated Fat 6.4 g
Carbohydrates 58.3 g

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Also featured in

Dips & savoury spreads 52 recipes
Australia and New Zealand

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