Ajvar (Red capsicum and eggplant dip)

Ajvar (Red capsicum and eggplant dip)

3.3 3 ratings

Prep. 10 min

Total 50 min

490 g

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Pizza Oven 20 recipes
Australia and New Zealand

You might also like...

Gluten free lentil wraps

3 h 40 min

Steamed tomato pesto pull apart bread

2 h 5 min

Spiral smoked salmon salad (Thermomix® Spiralizer, using modes, Adam Liaw)

10 min

Lemon meringue ice-cream cake

13 h 15 min

Chicken mole and avocado papaya salsa

25 h

French vanilla canelé

49 h 5 min

Ajvar (capsicum and eggplant dip)

50 min

Savoy cabbage with curry leaves & mustard seeds

20 min

Homemade toasted muesli

30 min

High protein natural yoghurt (Diabetes, TM6)

34 h 20 min

Greek cabbage salad

5 min

Prawn okonomiyaki (Diabetes)

55 min