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Ajvar sauce: a cream of peppers and aubergines typical of the Balkans

ingredients

servings

6

Aubergine

1 unit

Red peppers

2 unit

Garlic

2 wedges

Chili powder

to taste

Brown sugar

2 teaspoons

Balsamic vinegar

2 teaspoons

Lemon juice

1 spoon

Green olives

30 oz

Salt

to taste

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

vegan source of C vitamins

ready in

10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ajvar sauce: a cream of peppers and aubergines typical of the Balkans

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!)

Ajvar sauce: a cream of peppers and aubergines typical of the Balkans step 1

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.

Ajvar sauce: a cream of peppers and aubergines typical of the Balkans step 2

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.

Ajvar sauce: a cream of peppers and aubergines typical of the Balkans step 3

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.

Ajvar sauce: a cream of peppers and aubergines typical of the Balkans step 4

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!

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