In this recipe sweet red peppers and charcoal grilled aubergines simmer in extra virgin olive oil and wine vinegar. The result is a paste with a rich taste of smoked pepper and aubergine and a hint of fresh and pleasant acidity.
SERVING SUGGESTIONS
Serve as dip, appetizer, bread spread, meat or main course side dish.
NUTRITION FACTS per 100g
ENERGY: 1170kj/280kcal - FAT: 22,8g (of which saturates: 17,3g) - CARBOHYDRATE 17,5g (of which sugars: 10,6g) - PROTEIN: 2,7g - SALT: 0,91g
200g