Ajvar
Nutritional values
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 691 mg | (17 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 kilogram red paprika
- 1 Eggplant (about 250 g)
- 1 dried Pepperoncini
- 2 garlic cloves (plus more to taste)
- 4 Tbsps olive oil
- salt
- peppers
- 1 Tbsp freshly chopped Basil
Preparation steps
Preheat the oven to 220°C (approximately 430°F).
Rinse and quarter the peppers. Remove the seeds and place skin side up on a baking sheet lined with parchment paper. Place in the oven and roast until the skin of the peppers blisters and turns black. This should take about 15 minutes. Remove from the oven, cover with a damp kitchen towel, and let cool.
Reduce the heat of the oven to 180°C (approximately 350°F).
Peel the eggplant and cut into 2 cm (approximately 3/4 inch) thick slices. Place on a baking sheet lined with parchment paper and roast for 20 minutes.
Peel the peppers using a small knife, then finely dice.
Finely chop the pepperoncini. Peel and finely dice the garlic. Remove the eggplant from the oven, cool slightly, and finely dice.
Heat the oil in a pan, and sauté the garlic. Add the peppers, eggplant, and pepperoncino to the pan and cook over low heat for 30 minutes. Season to taste with salt and pepper. Mix in the basil, then place into jars. Seal tightly, and cool completely.
