Ajvar Dip is a beloved favourite in Balkan delicacies, identified for its wealthy historical past and easy preparation. This tasty unfold comes from the Balkan Peninsula and makes use of only a few key elements and a simple approach.
Made primarily with roasted crimson peppers and eggplant, it has a smoky, flavorful style that is tremendous versatile and straightforward to whip up. With its minimal elements and no-fuss course of, conventional Ajvar Dip actually lets the pure flavors shine, making it successful for each on a regular basis meals and particular gatherings.
What Makes This Ajvar Dip the Greatest
To begin with, this recipe has been trialed and examined for years! I’ve made it incessantly for barbecues, and it is at all times successful with associates.
Charring the peppers and eggplant underneath the broiler is vital as a result of it provides the dip that deep, smoky taste that’s important for genuine Ajvar. Plus, eradicating the skins from each the peppers and eggplant ensures a easy, creamy texture and eliminates any bitterness or toughness. These steps might sound small, however they make an enormous distinction in attaining the right Ajvar Dip.
Recipe Ideas and Swaps
This dip is of course low in carbs, keto, dairy-free, nut-free, vegetarian, and vegan. Plus, it is made with heart-healthy additional virgin olive oil and is Entire 30 and Mediterranean-keto permitted!
Listed below are simple swaps and suggestions in your Ajvar Dip:
- Vinegar Swap: As an alternative of white wine vinegar, you should utilize apple cider vinegar (identical quantity), or contemporary lemon juice (double the quantity) for a barely completely different however equally scrumptious tang.
- Roasting Approach: For the most effective taste, be certain to char the peppers and eggplant till they’ve a pleasant, blistered pores and skin. This provides a deep, smoky style that’s attribute of conventional Ajvar.
- Peeling the Greens: Cowl the roasted greens with a humid fabric or place them in a sealed container to steam for a couple of minutes. This makes peeling the skins a lot simpler.
- Mixing: Course of the elements till easy and creamy for the most effective texture. In the event you choose a chunkier dip, pulse the blender just a few occasions as a substitute of mixing repeatedly.
- Storage: Ajvar could be saved within the fridge for as much as per week or frozen in ice dice trays for longer storage. When prepared, let it defrost within the fridge in a single day. This manner, you possibly can take pleasure in it everytime you like!
How Do You Eat Ajvar Dip?
Ajvar is extremely versatile and could be loved in quite a lot of methods:
Arms-on Total
Serving measurement 1/4 cup, 60 ml
Allergy data for Ajvar Dip (Roasted Pink Pepper Sauce)
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Pork free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Pescatarian
Vegetarian
Vegan
Dietary values (per 1/4 cup, 60 ml)
Internet carbs3.3 grams
Protein0.9 grams
Fats9.2 grams
Energy105 kcal
Energy from carbs 13%, protein 3%, fats 84%
Complete carbs5.2 gramsFiber1.9 gramsSugars3.2 gramsSaturated fats1.3 gramsSodium197 mg(9% RDA)Magnesium11 mg(3% RDA)Potassium179 mg(9% EMR)
Components (makes about 3 cups/ 700 ml)
- 6 medium crimson bell peppers (720 g/ 1.6 lb)
- 1 medium eggplant (250 g/ 8.5 oz)
- 4 cloves of garlic
- 1/2 cup additional virgin olive oil, divided (120 ml/ 4 fl oz)
- 1 tbsp white wine vinegar (15 ml) or 2 tbsp contemporary lemon juice
- Non-compulsory: crimson chile pepper flakes, or contemporary chile pepper for warmth
- 1 tsp sea salt, or to style
- 1/2 tsp black pepper, or to style
Directions
- Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (standard). Place complete bell peppers and eggplant in a tray. Bake for quarter-hour.
- Cut back the oven temperature to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (standard). Proceed baking for one more 20 minutes, or till the peppers have charred blisters and the eggplant is smooth.
- Take away the tray from the oven and set the greens apart to chill. Cowl them with a humid fabric or one other tray to make peeling simpler.
- Whereas the greens are cooling, peel and finely chop the garlic. Warmth a tablespoon of olive oil in a pan over medium warmth. Add the chopped garlic and sauté for about 30 seconds, till aromatic.
- As soon as cooled, peel the skins off the peppers and take away the seeds and stems. Switch the peeled peppers to a blender. For the eggplant, make a big slit and scoop out the flesh with a spoon. Add the eggplant flesh to the blender. Discard the peels, stems and any extra juices.
- To the blender, add the sautéed garlic, vinegar (or lemon juice), the remaining olive oil, sea salt, and black pepper.
- Course of till easy and creamy. Pour the blended dip right into a storage container. As soon as it has cooled to room temperature, seal the container and refrigerate for as much as per week. For longer storage, pour the dip into ice dice trays and freeze. As soon as frozen, pop the cubes out and retailer them in a freezer bag.
- Function a dip with a slice of toasted fast keto bread, or crackers, with meat skewers, or in lettuce wraps.
Ajvar Dip – Roasted Pink Pepper Sauce
Components (makes about 3 cups/ 700 ml)
- 6 medium crimson bell peppers (720 g/ 1.6 lb)
- 1 medium eggplant (250 g/ 8.5 oz)
- 4 cloves of garlic
- 1/2 cup additional virgin olive oil, divided (120 ml/ 4 fl oz)
- 1 tbsp white wine vinegar (15 ml) or 2 tbsp contemporary lemon juice
- Non-compulsory: crimson chile pepper flakes, or contemporary chile pepper for warmth
- 1 tsp sea salt, or to style
- 1/2 tsp black pepper, or to style
Directions
- Preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (standard). Place complete bell peppers and eggplant in a tray. Bake for quarter-hour.
- Cut back the oven temperature to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (standard). Proceed baking for one more 20 minutes, or till the peppers have charred blisters and the eggplant is smooth.
- Take away the tray from the oven and set the greens apart to chill. Cowl them with a humid fabric or one other tray to make peeling simpler.
- Whereas the greens are cooling, peel and finely chop the garlic. Warmth a tablespoon of olive oil in a pan over medium warmth. Add the chopped garlic and sauté for about 30 seconds, till aromatic.
- As soon as cooled, peel the skins off the peppers and take away the seeds and stems. Switch the peeled peppers to a blender. For the eggplant, make a big slit and scoop out the flesh with a spoon. Add the eggplant flesh to the blender. Discard the peels, stems and any extra juices.
- To the blender, add the sautéed garlic, vinegar (or lemon juice), the remaining olive oil, sea salt, and black pepper.
- Course of till easy and creamy. Pour the blended dip right into a storage container. As soon as it has cooled to room temperature, seal the container and refrigerate for as much as per week. For longer storage, pour the dip into ice dice trays and freeze. As soon as frozen, pop the cubes out and retailer them in a freezer bag.
- Function a dip with a slice of toasted fast keto bread, or crackers, with meat skewers, or in lettuce wraps.
Diet (per 1/4 cup, 60 ml)
Energy105kcal
Internet Carbs3.3g
Carbohydrates5.2g
Protein0.9g
Fats9.2g
Saturated Fats1.3g
Fiber1.9g
Sugar3.2g
Sodium197mg
Magnesium11mg
Potassium179mg
Detailed dietary breakdown (per 1/4 cup, 60 ml)
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