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6 Serves
92 Mins
Preheat your oven to 200°C. Place the red bell peppers and eggplant on a baking sheet and roast until the skins are charred and the flesh is soft, about 30 minutes.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
13 µg / 400 µgCalcium
12 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
19 mg / 1,250 mgPotassium
130 mg / 4,700 mgSodium
98 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Remove the vegetables from the oven, place them in a bowl, and cover with plastic wrap to steam for 10 minutes. Once cool enough to handle, peel off the charred skins and remove the seeds.
Finely chop or process the roasted peppers and eggplant. Heat the sunflower oil in a large heavy-bottomed pot over medium heat.
Add the vegetable mixture to the pot along with minced garlic and onion. Cook slowly over low heat, stirring frequently, until the mixture thickens and the moisture has evaporated, about 40 minutes.
Season the Ajvar with salt and black pepper to taste. Serve warm or store in sterilized jars.
15
g55
g15
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Ethiopian.jpg&w=3840&q=75)
Austrian13
g63
g35
g