Ajvar (capsicum and eggplant dip)

Ajvar (capsicum and eggplant dip)

4.2 13 évaluation

Préparation 10min

Total 50min

490 g

Ingrédients

Ajvar (capsicum and eggplant dip)

red capsicums (approx. 420 g), cut into halves and deseeded
2
eggplant (approx. 350 g), cut into halves lengthways
1
extra virgin olive oil plus extra to drizzle
40 g
garlic clove
1
fresh red chilli deseeded if preferred
1
pitted Kalamata olives
6
fresh flat-leaf parsley leaves only
4 sprigs
sea salt
2 pinches
ground smoked paprika
2 pinches
lemon juice
20 g

Niveau

facile

Infos nut. par 490 g

Sodium 403.9 mg

Protides 9.9 g

Calories 2655.9 kJ / 634.8 kcal

Lipides 44 g

Fibre 24.4 g

Graisses saturées 6.4 g

Glucides 58.3 g

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Également présenté dans

Dips & savoury spreads 52 Recettes
Australie et Nouvelle-Zélande

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