Pita bread stuffed with pumpkin and leaves of black cabbage
Sauces from Saudi Arabia
Ajvar sauce: a cream of peppers and aubergines typical of the Balkans
Ajvar sauce: a cream of peppers and aubergines typical of the Balkans
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
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description
Creamy, enveloping, round in the mouth and simply irresistible, it is excellent to accompany vegetables, to season salads but also for a simple snack on a good slice of bread or as a sauce for your toasts. I used it as a condiment for whole-wheat spaghetti (his death!)
preparation
step 1
The ajvar sauce is good to prepare it the day before, the more it rests the more it tastes. First wash and cut the aubergine into large chunks; wash and clean the peppers, removing seeds and ribs, cut them into chunks.
step 2
Transfer the aubergines and peppers into a pan covered with baking paper and sprinkle with extra virgin olive oil, salt and bake at 160 degrees for 30 minutes.
step 3
Once the vegetables are cooked, pass them in the mixer, adding garlic, brown sugar, balsamic vinegar and lemon juice. Blend until obtaining a creamy consistency.
step 4
Put the sauce in an airtight jar and let it rest in the fridge for at least 12 hours before consuming it. Enjoy your meal!