MAKE AHEAD TIP:
Cover and refrigerate for up to 4 days.
Per 2-tablespoon serving
Calories: 35
Carbohydrates: 5g
Fat: 2g
Saturated Fat: 0g
Monounsaturated Fat: 1g
Protein: 2g
Cholesterol: 2mg
Dietary Fiber: 1g
Potassium: 102mg
Sodium: 132mg
You might need to buy:
- red-wine vinegar
- extra-virgin olive oil
- grated Parmesan cheese
- nonfat plain yogurt
- salt
- freshly ground pepper
You might need to buy:
- toasted sunflower seeds
- tomato puree
- chili oil
- finely chopped green peppers
- finely chopped black olives
Comment from Bryanna Clark-Grogran: “Pronounced Eye-vahr, this is a name of Turkish origin given to a popular Balkan spread or relish made of roasted peppers and eggplant (and sometimes other vegetables, too). Fresh ajvar is always made during the late summer and early autumn, just after the pepper harvest, when many Balkan households also can or bottle their own ajvar for use throughout the year. You can make it as mild or spicy as you like!”
You might need to buy:
- salt
- extra-virgin olive oil
- red wine vinegar
adopted from moire.
serves 2
You might need to buy:
- olive oil
- water
- salt
- pepper
- paprika