This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"When life hands you a lemon, say, "Oh yeah, I like lemons. What else ya got?" -Henry Rollins, Singer
I had a version of this at a local restaurant here in New Orleans with some chef friends of mine. I loved it for the simplicity of ingredients and amazing flavor. This is a great choice for you to put out at your next cocktail party with some crudités.
Servings: 12 | Serving size: about 1/2 cup
Cooking Time: 60 Minutes
This recipe can be multiplied by 2.
You can multiply this recipe but you'll have a LOT of Ajvar. This recipe does make great leftovers and is better the second or third day. Keeps well for up to five days.
|3 large||red bell peppers|
|3 Tbsp||extra virgin olive oil|
|fresh ground black pepper (to taste)|
|1 Tbsp||fresh parsley (finely chopped)|
Preheat the oven to 425°F.
Place the eggplant, peppers and garlic on baking sheet lined with aluminum foil. Roast for about 30 minutes. Turn occasionally.
Remove from the oven and place the vegetables in a large brown paper bag. When cool peel the skins away.
Place the vegetables in a food processor with the lemon juice, olive oil, salt, pepper and paprika. Process until smooth. Fold in the parsley and chill before serving.
Serving size: about 1/2 cup
|Calories 65||Calories from Fat 32|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 6g||4%|
|Dietary Fiber 4g||11%|
|Vitamin A 28%||Vitamin C 96%|
|Calcium 0%||Iron 1%|
|Vitamin K 12 mcg||Potassium 279 mg|
|Magnesium 16 mg|