Michelle's Freefrom Ajwar

Corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

Ajwar is a Yugoslavian paté made with the red peppers so beloved in south eastern Europe. Purists will skin the peppers by submerging them in hot oil till they blister, and look askance at the addition of aubergine, let alone brown bread. However, skinning the peppers is a slow and fiddly business which I feel is scarcely justified by the marginal improvement in the flavour, and the paté is so rich in its native form that a little 'dilution' does not go amiss. It is delicious served either with fresh brown bread or toast or as a dip with crudités.

Serves 4


  • 4 thickish slices of aubergine
  • approx. 2 tablespoons olive oil
  • 2 large red peppers, deseeded and roughly chopped
  • 2 large cloves garlic
  • 2 thick slices gluten-free brown bread
  • salt & pepper


  1. Fry the aubergine slices in the oil till they are just brown on each side. 
  2. Put all the ingredients - fried aubergine, peppers, garlic and bread - in a food processor and purée them.
  3. The paté should not be totally smooth when pureed; rather it should have the texture of a country terrine. 
  4. Season lightly with salt and pepper and leave for a couple of hours for the flavours to mature then adjust the seasoning again to taste before serving with fresh brown bread, brown toast or as a dip with crudités.

Serves 4 - per portion

117 Calories
2.6g Protein
6.3g Fat ( 1g Sat fat, 4.1g mono, 0.8g poly)
13.3g Carbohydrate of which 6.2g Sugar
3.8g Fibre, 82mg Sodium, 0.2g salt
44mg Calcium

Good Source: Vit C

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