![Ajvar (capsicum and eggplant dip) Ajvar (capsicum and eggplant dip)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/5c5972ba3bd2048ff737fdb9979f1615/Derivates/a468ac86167f786d1791cbf93f1d37f37ed7a5ac.jpg)
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Ingredients
Ajvar (capsicum and eggplant dip)
- 2 red capsicums (approx. 420 g), cut into halves and deseeded
- 1 eggplant (approx. 350 g), cut into halves lengthways
- 40 g extra virgin olive oil, plus extra to drizzle
- 1 garlic clove
- 1 fresh red chilli, deseeded if preferred
- 6 pitted Kalamata olives
- 4 sprigs fresh flat-leaf parsley, leaves only
- 2 pinches sea salt
- 2 pinches ground smoked paprika
- 20 g lemon juice
- Nutrition
- per 490 g
- Calories
- 2655.9 kJ / 634.8 kcal
- Protein
- 9.9 g
- Carbohydrates
- 58.3 g
- Fat
- 44 g
- Saturated Fat
- 6.4 g
- Fibre
- 24.4 g
- Sodium
- 403.9 mg
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