Zutaten für Ajvar Eggplant Aubergine Peppers
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Zubereitung von Ajvar Eggplant Aubergine Peppers
- Preheat oven to 350°F (175°C).
- Wash and halve 2 large eggplants and 2 large sweet bell peppers (any color). Remove stems and seeds.
- Place eggplants and peppers cut-side down on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork.
- Carefully remove eggplants and peppers from the oven. Let cool slightly, then peel off the skins.
- Roughly chop the roasted eggplants and peppers.
- In a large bowl, combine the chopped vegetables with 2 cloves minced garlic, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gradually whisk in 1/2 cup olive oil, adding more if needed to reach desired consistency. The vegetables should absorb the oil well.
- Stir well to combine all ingredients.
- Transfer the Ajvar to a serving bowl. Garnish with 2 tablespoons chopped fresh parsley.
- Serve immediately, or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
45g
Fat
12g
Carbs
7g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Appetizers Vegetables Oven European Dinner Party Heirloom Historical Holiday Event Vegetarian Spreads Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Equipment 4 Hours Or Less
