Ingredients
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Method
-
Roasting
Roast the peppers and aubergines until the skins split and char.
30 min -
Peeling
Remove the skins from the roasted vegetables, then drain off any excess juices.
30 min -
Puréeing
Blitz or mash the peeled peppers and aubergines into a purée.
-
Cooking with oil
Cook the purée over a low-medium heat, stirring constantly. Once its liquid has evaporated, gradually add the oil.
45 min -
Seasoning
Season with salt, sugar and black pepper, then cook until thick.
15 min
| Nutrient | Total (1 servings) | 1 servings |
|---|---|---|
| Energy | 6 480 kcal | 6 482 kcal |
| Fat | 480 g | 480 g |
| of which saturates | 54 g | 54 g |
| Carbohydrates | 561 g | 561 g |
| Protein | 102 g | 102 g |
| Fibre | 219 g | 219 g |
An estimate calculated from the raw weight of the ingredients. Not included: salt, sugar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: none of the tracked allergens
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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