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Ajvar Paprika Sauce

Ajvar Paprika Sauce
Quantity Ingredient
500 g Red Paprika
200 g Eggplant
2 tbsp Olive Oil
1 tsp Lemon juice
1 Onions
Garlic
0,5 Pepperoni Paprika
Pepper & Salt

Ajvar Paprika Sauce is versatile. It comes from the Balkans and goes very well with grilled steak and cevapcici. Preheat the oven to 250° C. Halve the peppers and aubergine, remove seeds, place on a tray and roast for 15 to 20 minutes until the skin becomes wrinkly, blisters and slightly black. Put the vegetables in a freezer bag for 10 minutes so that the skin can be removed more easily. Peel vegetables, chop very finely and mix with 1 tablespoon oil and lemon juice. Finely dice the onion, fry in 1 tablespoon of oil until translucent and mix into the Ajvar Paprika Sauce. Season Ajvar Paprika Sauce with garlic, pepperoni, pepper and salt. Cover and leave to stand overnight in the refrigerator. Ajvar Paprika Sauce is served cold as a spicy side dish with meat.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
134 kcal
12 g
3 g
8 g

(C)opyright by Marions Kochbuch