Ajvar (Eggplant Dip)



Serving size

about 1/2 cup
60 Minutes

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.

Ajvar (Eggplant Dip)


32 ounces Eggplant, raw
3 Large Red bell peppers
2 clove Garlic, raw
1 lemon yields Lemon juice
3 Tbsp. Olive oil
3/4 tsp. Salt
1 tsp. Paprika
1 to taste Black pepper
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.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

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 lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a great dip for you to put out at your next cocktail party with some crudités. Or serve it as a dip with some fresh vegetables – your kids won’t know they’re getting two vegetables at once.

"When life hands you a lemon, say, Oh yeah, I like lemons. What else ya got?"

Henry Rollins, Singer