Fillings

Ajvar

Ingredients

g
Edit the total weight or any ingredient weight to recalculate the whole recipe
Red bell peppers
g€/kg
Eggplant
g€/kg
Fresh garlic
g€/kg
Sunflower oil
g€/kg
Wine vinegar
g€/kg
Fine salt
g€/kg
Caster sugar
g€/kg

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Preparation steps

  1. 1

    Roast the whole peppers and eggplant in the oven for 40 min at 220°C (skin blackened).

  2. 2

    Place in a bowl and cover with plastic wrap. Let sweat for 15 min.

  3. 3

    Peel and seed. Drain the flesh for 30 min in a colander.

  4. 4

    Chop coarsely with a knife (do not blend: keep the texture).

  5. 5

    Sauté in oil over medium heat for 30 min, stirring often.

  6. 6

    The water should evaporate; the mass thickens and turns jam-like.

  7. 7

    Add the chopped garlic, vinegar, salt, and sugar. Cook for 5 min.

  8. 8

    Pack into jars and cover with oil. Keeps for 2 weeks in the cold.

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Nutritional values

Per 100g

Calories
91.4 kcal
Protein
1.0 g
Carbs
5.5 g
Sugars
3.7 g
Fat
7.2 g
Saturated fat
0.8 g
Fiber
2.0 g
Salt
0.7 g

Allergens

Sulfites

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