Go Back
–+ servings
Roasted aubergine ajvar style dip, vegetable spread topped with parsley in cast iron pan on wooden board top view
Olivia

Roasted Aubergine Ajvar-Style Dip

No ratings yet
Roasted aubergine ajvar-style dip with peppers and parsley. A simple plant-forward spread with smoky flavor and rich texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Bosnia
Calories: 110
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 large aubergine eggplant
  • 2 red bell peppers
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
$17.99
Buy Now
07/22/2026 04:02 am GMT
Baking Sheet
Food Processor
Food Processor
$39.95
Buy Now
07/21/2026 07:04 pm GMT
 Food Processor

Cooking Instructions
 

  1. Preheat oven to 425°F (220°C).
  2. Place aubergine and red peppers on a baking tray.
  3. Roast for 30-35 minutes until softened and lightly charred.
  4. Let vegetables cool slightly.
  5. Peel peppers and scoop flesh from aubergine.
  6. Add roasted vegetables to a food processor.
  7. Add garlic, olive oil, and lemon juice.
  8. Blend until smooth or slightly chunky.
  9. Season with salt and black pepper.
  10. Transfer to a serving bowl and top with fresh parsley.

Nutrition

Calories: 110kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 6mgPotassium: 409mgFiber: 5gSugar: 7gVitamin A: 2058IUVitamin C: 83mgCalcium: 20mgIron: 1mg

Notes

• Roast until vegetables are deeply softened for best flavor
• Blend lightly for a chunkier traditional texture
• Serve with bread or grilled vegetables if desired

Tried this recipe?

Let us know how it was!