Balkan Eggplant and Chile Puree

Balkan Eggplant and Chile Puree, also known as Ajvar, is a popular dish in the Balkan region, particularly in Serbia and Macedonia. It is often served as a dip or spread and is enjoyed for its smoky and tangy flavors.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Balkan Eggplant and Chile Puree

Cooking Method: Roasting Cuisine: Balkan Courses: Any, Appetizer Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 4 Calories: 480

Best Season: Summer

Ingredients

Servings

• 500 gram Eggplant
• 100 gram Red bell pepper
• 50 gram Chile peppers
• 2 piece Garlic cloves
• 2 tablespoon Olive oil
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 10 gram Parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant, red bell pepper, and chile peppers into chunks.
3. Place the eggplant, red bell pepper, and chile peppers on a baking sheet and drizzle with olive oil.
4. Roast in the preheated oven for 20 minutes or until the vegetables are tender.
5. Remove the vegetables from the oven and let them cool slightly.
6. Peel the roasted eggplant and remove the seeds from the red bell pepper and chile peppers.
7. In a food processor, combine the roasted vegetables, garlic cloves, lemon juice, and salt.
8. Process until smooth.
9. Transfer the puree to a serving bowl and garnish with chopped parsley.
10. Serve with bread or crackers.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 6g2%

Sugars 3g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.